Encocado de Pescado (Fish in Coconut Sauce)

🛒 Ingredients

• White Fish Fillets 200 g · 179 kcal
• Full-Fat Coconut Milk 150 g · 255 kcal
• Red Onion 50 g · 20 kcal
• Red Bell Pepper 75 g · 20 kcal
• Green Bell Pepper 75 g · 15 kcal
• Tomato 100 g · 18 kcal
• Garlic 10 g · 15 kcal
• Fresh Cilantro 5 g · 1 kcal
• Lime Juice 15 g · 4 kcal
• Vegetable Oil 14 g · 120 kcal
• Cumin Powder 1 g · 4 kcal

👨‍🍳 Instructions

1. Season the fish fillets generously with salt and pepper, then squeeze fresh lime juice over them and set aside to marinate for 10-15 minutes.
2. Heat vegetable oil in a large pan or pot over medium heat, then add the diced red onion and bell peppers, cooking until softened, about 5-7 minutes.
3. Add minced garlic, diced tomato, and cumin powder to the pan, cooking for another 3-4 minutes until the tomatoes begin to break down.
4. Pour in the full-fat coconut milk and bring the sauce to a gentle simmer, stirring occasionally, then taste and adjust seasoning with salt and pepper as needed.
5. Gently add the marinated fish fillets to the simmering coconut sauce, ensuring they are mostly submerged, then cover the pan and cook for 8-12 minutes, or until the fish is opaque and flakes easily.
6. Remove from heat, stir in fresh chopped cilantro, and serve immediately with white rice or plantains.