Set the rice on to cook.
Heat the oil in a shallow wide heavy-bottomed pot, braiser, or skillet over medium-high heat. Add the finely diced onion and pepper and cook for 3 to 4 minutes, until lightly cooked but not browned.
Add the minced garlic, spices, salt, and pepper. Cook for 1 more minute.
Add the diced tomatoes, orange zest and juice, and lime zest and juice. Cook for 3 to 4 minutes.
Add the coconut milk and bring the sauce to a boil.
Cut the fish into large chunks (about 2-inches/5 cm) and add it to the sauce, spreading it out evenly in the pan. Cover the pot and reduce the heat to medium-low. Cook for 5 minutes. Remove the pot from the heat without lifting the lid and let it rest for 5 more minutes. Stir in a handful of chopped fresh cilantro, reserving some for garnish.
While the encocado is cooking, fry plantain slices in shallow oil til lightly browned on both sides. Set onto paper towels to drain and sprinkle with salt.
Serve the Pescado Encocado with cooked rice and the fried plantain slices. Sprinkle it with chopped fresh cilantro, shredded coconut, and thinly sliced chili pepper or a pinch of dried chili flakes if you'd like the dish spicier.