Ecuadorian-Style Pescado Encocado
Barramundi with Buttery Rice & Lime
Ecuadorian-Style Pescado Encocado
Tender barramundi is paired with buttery rice and bright lime for a tropical, Ecuadorian-inspired fish dish with rich coconut flavor and a fresh, zesty finish.
Ingredients
For 2 servings
- 10 ounce Barramundi
- 1 unit Coconut Milk
- 1 teaspoon Cumin
- 1 tablespoon Fry Seasoning
- 1 unit Jalapeño
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 unit Scallions
- 1 unit Tomato
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time25m
Calories650
Protein33g
Carbs53g
Fat35g
Tags:
Protein SmartCalorie SmartLow SugarLow SodiumSpicy
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a fish-free version, swap the barramundi for firm tofu or cauliflower florets and season them well to keep the dish hearty. If avoiding dairy or nuts, use the coconut-rich sauce as is, since it already suits those diets, and choose a neutral plant milk only if you need extra creaminess.
What to serve with it
Serve with a crisp green salad, charred corn, or roasted plantains to echo the bright, tropical flavors. A chilled lager or sparkling lime soda also suits the spicy, coconut-rich sauce.
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