Name: Encocado de pescado (Colombian fish in coconut sauce)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Colombian
Ingredients: 1 kg firm fresh corvina or red snapper fillets, skinless and pin-boned, cut into 6 portions; 30 ml fresh lime juice; 8 g fine salt, divided; 1 g ground black pepper; 800 ml full-fat unsweetened coconut milk, divided; 400 ml water; 400 g green plantain, peeled and cut into 2 cm pieces; 400 g waxy potatoes, peeled and cut into 3 cm pieces; 300 g small firm cooking bananas (bananito), peeled; 180 g yellow onion, finely chopped; 180 g ripe tomato, diced; 150 g red bell pepper, grated or finely diced; 18 g garlic, minced; 15 ml neutral oil; 1 g ground achiote; 8 g fresh cimarrón coriander (culantro), finely chopped; 6 g fresh basil, finely chopped; 2 g fresh oregano leaves, finely chopped; 8 g fresh cilantro, finely chopped

A wide view of Pacific Colombian fish encocado in coconut sauce, with plantain, potatoes and lime nearby.

Region Buenaventura, Valle del Cauca, Pacific coast

Category Pacific Colombian fish stew cooked in coconut milk with hogao, local herbs and plantain

Prep time About 30 minutes active

Cook time About 50 minutes

Passive time None

Ingredients ↓

Overview

Encocado de pescado (Colombian fish in coconut sauce)

A Buenaventura-style Pacific fish encocado

Encocado de pescado is a Pacific Colombian fish dish gently cooked in coconut milk with a savory refrito and local herbs. This edition follows a Buenaventura preparation recorded by Colombia’s Ministry of Culture, adapted for a reliable home kitchen. It pairs firm fish with coconut milk, hogao-style aromatics, green plantain, potato and small cooking bananas. Corvina and red snapper are practical fish choices mentioned in descriptions of Pacific encocado around Bahía Solano.

There is no single fixed formula across the Pacific coast. Buenaventura, Tumaco and Chocó kitchens use different fish, herbs and proportions; some versions use cimarrón coriander, basil, oregano, poleo or other herbs grown close to home. This recipe keeps the coconut-rich, herb-scented profile while using same-day fresh fish and canned coconut milk. The citrus seasons the fish but does not cook or preserve it.

The sauce should be creamy and aromatic, with coconut, softened vegetables and herbs surrounding tender fish. Plantain, potatoes and small bananas make this a generous one-pot meal. Keep the fish cold while you prepare the sauce, then cook it gently until its thickest portion reaches 63°C.

Ingredients

Fish

1 kg firm fresh corvina or red snapper fillets, skinless and pin-boned, cut into 6 portions
30 ml fresh lime juice
8 g fine salt, divided
1 g ground black pepper

Coconut sauce and vegetables

800 ml full-fat unsweetened coconut milk, divided
400 ml water
400 g green plantain, peeled and cut into 2 cm pieces
400 g waxy potatoes, peeled and cut into 3 cm pieces
300 g small firm cooking bananas (bananito), peeled
180 g yellow onion, finely chopped
180 g ripe tomato, diced
150 g red bell pepper, grated or finely diced
18 g garlic, minced
15 ml neutral oil
1 g ground achiote

Herbs

8 g fresh cimarrón coriander (culantro), finely chopped
6 g fresh basil, finely chopped
2 g fresh oregano leaves, finely chopped
8 g fresh cilantro, finely chopped

Method

Season the fish and keep it cold Pat the fish dry and arrange the portions in a shallow dish. Add the lime juice, black pepper and 2 g of the salt, turning the pieces to coat. Cover and refrigerate while you prepare the vegetables, no longer than 20 minutes. Citrus adds flavor; only thorough cooking makes the fish safe to eat. Keep the raw fish and its liquid away from ready-to-eat ingredients and clean utensils.
Make the aromatic hogao Heat the oil in a heavy 6–8 L pot over medium-low heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the tomato, garlic, achiote and 4 g of the salt. Cook gently for another 5 minutes, until the tomato releases its juice and the mixture forms a soft, fragrant base.
Start the coconut broth and cook the plantain Stir in 500 ml of the coconut milk and all 400 ml of water. Add the green plantain and half of the cimarrón coriander, basil and oregano. Bring to a gentle simmer, cover partly and cook for about 12 minutes, until the plantain is beginning to soften but still holds its shape.
Add the potatoes and small bananas Add the potatoes and small cooking bananas. Simmer gently for 10 minutes, stirring carefully once or twice so the pieces do not break. The potatoes should be nearly tender when pierced with a small knife. Add a splash of hot water if the coconut broth reduces enough to expose the vegetables.
Cook the fish gently in the coconut sauce Take the fish from the refrigerator and nestle the portions into the pot in a single layer. Spoon some broth over each piece, cover and simmer gently for 8–12 minutes, depending on thickness. Turn the pieces once with a broad spatula if needed. Check the thickest portion with an instant-read thermometer; it must reach 63°C. The fish should be opaque and separate into moist flakes.
Finish with coconut milk and herbs Pour in the remaining 300 ml of coconut milk and add the remaining cimarrón coriander, basil and oregano, along with the cilantro. Taste the broth and add the last 2 g of salt only if needed. Warm gently for about 3 minutes without a hard boil, which can make the sauce split and break the fish. Remove the pot from the heat as soon as everything is hot.
Serve and store leftovers safely Ladle the plantain, potatoes and banana into deep bowls, set a fish portion on top and spoon over plenty of coconut sauce. Serve promptly. Transfer leftovers to shallow containers and refrigerate within 2 hours at or below 4°C; use within 2 days. Reheat once to 74°C, stirring the sauce gently so the fish stays in large pieces.

Practical guidance

Practical

Practical guidance

This is a Buenaventura-style home version of a broader Pacific Colombian dish. The Ministry of Culture’s recorded preparation combines fish, coconut milk, plantain, small bananas, potato and local seasonings; other Pacific cooks choose different fish and herbs. Bahía Solano descriptions name corvina, swordfish, picúo and red snapper among the fish used for encocado and highlight coconut with basil, onion and cimarrón coriander. Keep these local variations distinct rather than calling one formula the only Colombian version. Canned full-fat coconut milk is a practical substitute for the first and second coconut pressings used in fresh-coconut cooking. Shake the can well before measuring. If you can find fresh cimarrón coriander, use it for its distinctive aroma; otherwise, regular cilantro provides a useful fresh-herb note but does not taste identical. Keep the amount of water moderate so the sauce remains creamy rather than thin. Use a broad heavy pot so the fish portions can sit in one layer. Cut the plantain and potato to similar, generous sizes so they cook at roughly the same pace. The small cooking bananas soften faster; add them with the potatoes and stir around them rather than through them. A wide spatula makes it easier to lift the fish without breaking it. Buy fish from an authorized, reputable seller and choose portions that smell mild and fresh, not sour or ammonia-like. Keep it refrigerated at or below 4°C, and wash your hands and tools after handling raw fish. Do not use lime juice as a substitute for heat: cook the thickest portion to 63°C. Refrigerate leftovers promptly and reheat them once to 74°C.

Final notes

Allergens: Contains fish. Coconut is a recipe ingredient; check product labels and consider individual sensitivities. Food safety: Keep raw fish at or below 4°C, prevent cross-contact, cook the thickest portion to at least 63°C, refrigerate leftovers within 2 hours and reheat once to 74°C.

Nutrition per serving

Serving size: 1 of 6 servings
Calories: 630 kcal
Carbohydrate: 50 g
Protein: 39 g
Fat: 30 g
Fibre: 7 g
Sodium: 620 mg

Encocado de pescado (Colombian fish in coconut sauce)

Ingredients

Fish

Coconut sauce and vegetables

Herbs

Method

Practical

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Encocado de piangua (Colombian mangrove clam in coconut sauce)

Arroz atollado de piangua (Colombian Pacific coconut rice)

Tapao de pescado (Colombian Pacific fish cooked under cover)