Encocado de Pescado (and fresh coconut milk!)
By Sonia Gregor
The first time I ate Encocado, I was bowled over by the complex flavor of its thin orange sauce, covering tender pieces of seafood. How did they put so much flavor in that liquid? It’s one of those dishes where the whole is greater than the sum of its parts, so that you can hardly tell what ingredients they started with. Luckily, all the ingredients are fairly accessible basic things, provided you can get your hands on a coconut or some coconut milk.
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