Coconut Braised Ecuadorian Fish with Cilantro
Tender white fish braised in a fragrant coconut milk sauce with fresh herbs and mild spices, inspired by Ecuadorian Pescado Encocado. This latin american-inspired seafood ready in about 25 minutes pairs coconut milk, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish fillets (e.g. cod or tilapia)
- 1 1/2 cups coconut milk
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1/4 cup, chopped fresh cilantro
- 1 small, diced green bell pepper
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
- Step 2: Add 1 small diced green bell pepper and continue cooking for 2 minutes until slightly tender.
- Step 3: Pour in 1 1/2 cups of coconut milk and 1/2 cup water, stirring gently. Bring the mixture to a simmer over medium heat.
- Step 4: Season the sauce with 1 teaspoon salt and 1/2 teaspoon black pepper, then add 1 pound of white fish fillets, nestling them into the coconut sauce.
- Step 5: Cover and cook for 8-10 minutes until the fish is opaque and flakes easily with a fork.
- Step 6: Stir in 1 tablespoon lime juice and 1/4 cup chopped fresh cilantro just before serving, spooning the sauce over the fish for a fragrant, creamy finish.
Frequently asked questions
How long does Coconut Braised Ecuadorian Fish with Cilantro take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Braised Ecuadorian Fish with Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut Braised Ecuadorian Fish with Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Braised Ecuadorian Fish with Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Braised Ecuadorian Fish with Cilantro?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
