Pescado encocado or fish with coconut sauce

Directions

1. 1
   Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl.
2. 2
   Marinate the fish chunks for at least an hour if possible.
3. 3
   Heat the oil to prepare a refrito or base for the sauce, add the onions, tomatoes, bell peppers and salt, cook for about 5 minutes on medium heat.
4. 4
   Add the coconut milk to the refrito, mix it in well and cook for about 10 minutes, if you prefer a thicker sauce you can thicken the sauce by adding tsp of tapioca starch or corn starch.
5. 5
   Add the fish fillets, with the marinade, cover partially and let simmer for about 20-25 minutes.
6. 6
   Add some freshly grated or shredded coconut (optional and if you have it available).
7. 7
   Sprinkle with cilantro and serve with rice and fried ripe plantains.