Salads & Side Dishes
Encocado de pescado – fish in coconut sauce
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Coastal dish with a gentle coconut note and vegetables.
Timing
- Preparation: 20 min.
- Cooking/Baking: 25 mins.
- Rest/Cooling: none
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 430 kcal
- Protein
- ≈ 31 g
- Carbohydrates
- ≈ 8.4 g
- Fat
- ≈ 27.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 600 g firm fish fillet to cook through · ≈ 600 g · Assumed quantity / reference product
Dorsch/Kabeljau, roh (T204100) - 400 ml coconut milk · ≈ 400 g · Assumed quantity / reference product
Kokosmilch/Kokosnussmilch (H154000) - 1 red pepper (150 g) · ≈ 150 g · Assumed quantity / reference product
Gemüsepaprika rot, roh (G543100) - 1 onion (120 g) · ≈ 120 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 2 tomatoes (250 g) · ≈ 250 g · Assumed quantity / reference product
Tomate roh (G561100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 20 ml oil · ≈ 18.2 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 lime (approx. 30 ml juice) · ≈ 30 g · Assumed quantity / reference product
Limettensaft (F602600) - 10 g coriander · ≈ 10 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)
Not included in the base calculation
- 1/2 tsp cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- Salt, pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- optional 250 g rice as a side dish · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g firm fish fillet to cook through
- 400 ml coconut milk
- 1 red pepper (150 g)
- 1 onion (120 g)
- 2 tomatoes (250 g)
- 2 cloves of garlic
- 20 ml oil
- 1/2 tsp cumin
- 1 lime (approx. 30 ml juice)
- 10 g coriander
- Salt, pepper
- optional 250 g rice as a side dish
Instructions
- Cut the fish fillet into coarse pieces, season lightly with salt and store in a cool place until further processing.
- Dice the onion and pepper, chop the garlic and sauté everything in oil for 5 minutes.
- Add diced tomatoes and cumin, cook until soft for another 5 minutes. Stir in coconut milk and simmer gently, uncovered, for 5 minutes.
- Place fish in the sauce and cook completely over low heat for 8-12 minutes without stirring vigorously.
- Season with lime juice, pepper and coriander; Serve with freshly cooked rice if desired.
Tips
- Do not cook until bubbling - the pieces should stick together.
- Food safety: Fish should be completely cooked at the core; Do not use uncooked marinade as a finished sauce.
- Technology: Germany: Pollock or cod as more available types of fish; Mark vegetable and fish choices as house variants.
