Highland Trout Encocado with Toasted Corn and Lime Yuca Mash

Name: Highland Trout Encocado with Toasted Corn and Lime Yuca Mash
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 21 oz trout fillets; 3 tbsp lime juice; 4 cloves garlic; 1 tsp ground cumin; 2 tbsp achiote oil; 1 cup red onion; 1 cup red bell pepper; 1 cup tomato; 1 2/3 cups coconut milk; 1/2 cup cilantro; 1 tbsp fresh oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 cups corn kernels; 1 tbsp butter; 1 1/2 lb yuca; 1/2 cup milk; 1/4 cup scallions; 1 tbsp vegetable oil

An original Ecuadorian dish that brings together Andean trout with a light coconut, achiote, and herb sauce, served with toasted corn and a smooth lime yuca mash. It blends highland and coastal flavors in a homey, aromatic, and comforting preparation.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g trout fillets (without espinas, 4 porciones)
45 ml lime juice (divided)
12 g garlic (chopped fino)
2 g ground cumin
30 ml achiote oil
150 g red onion (en pluma fina)
120 g red bell pepper (in strips small)
180 g tomato (chopped diced)
400 ml coconut milk
20 g cilantro (chopped)
4 g fresh oregano (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)
250 g corn kernels (puede ser fresh or descongelado)
15 g butter
700 g yuca (pelada and en trozos)
120 ml milk (whole or semidescremada)
25 g scallions (finely chopped)
15 ml vegetable oil

Nutrition facts

per serving

488 kcal

Calories

32 g

Protein

34 g

Carbs

24 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Place the trout fillets in a dish and season them with 15 ml (1 tbsp) lime juice, half of the garlic, cumin, 4 g salt, and black pepper. Let them rest for 10 minutes in the refrigerator.
2
2. Cook the yuca in a pot with enough water and 2 g salt for 20 to 25 minutes, until very tender. Drain, remove the fibrous cores if needed, and keep warm.
3
3. While the yuca cooks, heat a large skillet over medium heat with the vegetable oil and 15 ml (1 tbsp) achiote oil. Add the corn kernels and toast for 6 to 8 minutes, stirring until lightly charred in spots. Add a pinch of salt, remove, and set aside.
4
4. In the same skillet, add the remaining achiote oil and sauté the red onion, red bell pepper, and remaining garlic for 4 minutes over medium heat. Add the tomato and cook 3 more minutes until a juicy base forms.
5
5. Pour the coconut milk into the skillet, then add cilantro, fresh oregano, 2 g salt, and the remaining 30 ml (2 tbsp) lime juice. Simmer over medium-low heat for 5 minutes so the sauce comes together.
6
6. Nestle the trout fillets into the sauce, partially cover, and cook over low heat for 6 to 8 minutes, until the fish is just cooked and flakes easily. If checking internal temperature, it should reach 145°F (63°C).
7
7. Transfer the hot yuca to a bowl and mash it with the butter, milk, and scallions until smooth but rustic. Adjust salt to taste.
8
8. If you want a lightly browned finish on the fish, transfer the oven-safe skillet or the fillets with a little sauce to a baking dish and broil briefly for 2 to 3 minutes at 400°F (200°C). This step is optional.
9
9. Serve a bed of lime yuca mash on each plate, place a trout fillet on top with plenty of coconut sauce, and finish with the toasted corn over the top or on the side.
10
10. Serve hot, making sure each portion includes the yuca mash, the sauce with onion, pepper, and tomato, the trout, and the toasted corn.

Chef tips

For a thicker sauce, simmer the coconut milk for 2 to 3 extra minutes before adding the trout. Do not boil the fish aggressively so it stays moist.

Substitutions

You can use sea bass if trout is unavailable. The choclo can be replaced with sweet corn. For a richer mash, replace part of the milk with more coconut milk.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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