I can’t believe it’s already been a month since I came back from New-York! Time flies. And while I have been all Pastrami-obsessed and focused on pickled stuffs to eat with all kinds of delicious American sandwiches and hot-dogs (that I didn’t post about – too much competition online!), I kinda left aside for a while my World Food Challenge.
Now that I am back on solid Earth, I feel ready to get back to it and have plenty of ideas in mind for great things to cook in the coming weeks. Tonight, I’ll give a new kick to my WFC by making a dish from South America, which is a continent I haven’t conquered yet, neither in my kitchen nor outside for real! For a fun cooking trip to a new unknown place, I am making for you (but after all, eventually only for my husband and myself!) Pescado Encocado, aka Coconut Fish with a touch of Citrus Fruits Juice, from Ecuador.
Before getting right into the cooking process, let’s learn a little bit about the cultural background of this recipe, and more generally speaking of the food from Ecuador. First of all, like in many other countries worldwide, fish dishes are predominant along the coast. The coconut fish from Ecuador can be made from other fish types that would be less pricey than the salmon that I used here. Usually Ecuadorians use white fish such as halibut or monk-fish. Secondly, banana is the fruit that can be found all over the country all year round, therefore it is one of the 2 main ingredients of a typical Ecuadorian meal, along with rice (or bread alternately). A large part of the country is strong on the culture of tree tomatoes, therefore it is a fruit/vegetable that is often cooked in various types of dishes too.
The coastal Ecuadorian Fish Stew that is the Pescado Encocado is very popular and quite healthy too. The combination of citrus fruits and spices makes it a delicious dish with characteristic flavors, and the addition of coconut cream or milk gives a final soft touch to the stew. This Coconut Fish with Citrus Fruits Juice from Ecuador must be served as a whole with all the liquids from the pan, and that’s part of the reason why it must be combined with rice, that will partly absorb the juices and sauce, and combine fairly well in (y)our mouths when eating it with (very much) delight!
- 2 salmon fillets
- the juice of 1 lime and what’s left of the lime flesh
- the Juice of 1 mandarin or 1 orange, and what’s left of the flesh
- 2 minced garlic cloves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 2 tbsp of sunflower oil
- 1/ large onion, diced
- 2 halves from bell peppers of 2 colors of your choice, diced
- 2 medium tomatoes, diced
- 200 ml of coconut cream
- 3 tbsp of chopped cilantro (optional for the final touch)
- In a small bowl, combine the lime juice and flesh, mandarin/orange juice and flesh, minced garlic, cumin, paprika, coriander powder and salt.
- Marinate the fish for at least one hour (you can chunk them up if needed).
- In the meantime, slice one banana into 6 pieces. Heat oil in a small pan and fry them on both sides for a few minutes. Let them rest in service plates.
- Dice and mince all other vegetables so that everything is ready about 15 minutes before the fish finished to marinate.
- Heat the oil in a high edges pan.
- Cook the diced onions, tomatoes and bell peppers with salt for about 5 minutes on medium heat.
- Add the coconut cream, mix it in well and cook for about 10 minutes on low heat.
- Add the salmon fillets, cover with a lid and let simmer for about 20 minutes if you like your fish well cooked. I like it cooked a little bit less to keep it pinkier inside, so I personally cook it 15 minutes.
- Serve with white rice and fried banana slices. Top with fresh cilantro (optional).
And before you leave this page, did you know I now have a page dedicated to the sale of my Cookbook?!
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.