Ecuadorian FoodHighland trout encocado with corn and achiote-golden yuca
An original Ecuadorian recipe combining fresh trout, a gentle coconut-peanut-cilantro sauce, sweet corn, and achiote-golden yuca. Inspired by both Highland and Coastal flavors, it is a balanced, fragrant, comforting dish.
Ingredients
- 4 filetes / 680 g 680 g fresh trout fillets (without espinas, approx. 170 g por porción)
- 600 g 600 g peeled cassava (cut en bastones gruesos)
- 250 g 250 g fresh corn kernels (if possible, choclo ecuatoriano)
- 400 ml 400 ml coconut milk (without sugar)
- 40 g 40 g ground roasted peanuts (ground fino)
- 160 g 160 g red onion (cut en pluma fina)
- 120 g 120 g red bell pepper (in strips small)
- 12 g 12 g garlic (chopped fino)
- 20 g 20 g cilantro (chopped)
- 30 ml 30 ml achiote oil (divided)
- 2 g 2 g ground cumin
- 1 g 1 g dried oregano
- 45 ml 45 ml lime juice (divided)
- 180 ml 180 ml fish stock or water
- 10 g 10 g salt (ajustar to taste)
- 2 g 2 g black pepper (freshly ground)
- 15 ml 15 ml vegetable oil (for cocinar the yuca and the sauce)
Nutrition facts
per serving
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
Instructions
- 1
1. Season the trout fillets with 5 g salt, black pepper, cumin, and 1 tablespoon (15 ml) lime juice. Let them rest for 10 minutes while you prepare the other ingredients.
- 2
2. Place the cassava in a pot with enough water to cover and 1 teaspoon salt. Boil over medium heat for 15 to 18 minutes, until tender but not falling apart. Drain and remove any tough inner fibers.
- 3
3. Heat a large skillet over medium heat with 1 tablespoon (15 ml) vegetable oil and 1 tablespoon (15 ml) achiote oil. Brown the cooked cassava for 6 to 8 minutes, turning it, until lightly crisp and golden. Keep warm.
- 4
4. In another wide skillet or shallow pot, heat the remaining 1 tablespoon (15 ml) achiote oil over medium heat. Sauté the red onion and red bell pepper for 4 minutes. Add the garlic and dried oregano, and cook 1 minute more.
- 5
5. Stir in the fresh corn kernels and cook for 2 minutes. Add the fish stock or water, coconut milk, and ground roasted peanuts. Mix well so the peanuts dissolve and create a lightly creamy sauce.
- 6
6. Simmer the sauce over medium-low heat for 6 to 8 minutes, stirring occasionally, until slightly thickened. Add half of the chopped cilantro, 2 tablespoons (30 ml) lime juice, and adjust with the remaining salt to taste.
- 7
7. Carefully place the trout fillets into the sauce. Cover and cook over low heat for 6 to 8 minutes, depending on thickness, until the trout is cooked through and flakes easily with a fork.
- 8
8. If you prefer to finish the trout in the oven, transfer the oven-safe pan to 375 °F / 190 °C for 5 to 6 minutes instead of the covered stovetop cooking in the previous step.
- 9
9. Serve each portion with a base of achiote-golden cassava, one trout fillet topped with the coconut, peanut, and corn sauce, and finish with the remaining cilantro on top.
- 10
10. Let the dish rest for 2 minutes before serving so the sauce can settle and the cassava keeps its texture.
Chef tips
For a smoother sauce, blend the coconut milk with the peanuts before adding it. Do not overcook the trout so it stays juicy. If the corn is very sweet, add a few extra drops of lime juice for balance.
Substitutions
You can replace the trout with firm sea bass or corvina if you want another fish. Cilantro can be replaced with parsley, though the flavor will be less traditional. If you do not have achiote oil, use vegetable oil with 1 teaspoon ground annatto.
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 imageCosori 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
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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