Coconut Rice and Fried Fish

Ingredients

• 2 coconuts (pulp and water; to extract the first and second milk)
• 50 g panela (grated or in small pieces)
• salt (to taste for the rice and fish)
• 1 cup rice (estimated amount for 2 people)
• 1 mojarra (or any fish for frying)
• 2 lime (for marinating and serving)
• 2 clove garlic (minced or crushed for the marinade)
• pepper (to taste)
• 0.5 cup flour (for dredging the fish)
• 2 cup oil for frying (sufficient amount for deep frying)
• 2 patacones (for serving)
• pickled onion (for serving)
• 0.5 avocado (for serving)

Steps

1. 1

   Extract the first coconut milk: Blend the pulp of the two coconuts with their own water in a blender. Strain the mixture by pressing firmly through a cloth or fine strainer to obtain a thick liquid.

2. 2

   Extract the second coconut milk: Blend the bagasse (remaining pulp) again with clean water and strain once more. This lighter milk will be reserved for cooking the rice.

3. 3

   In a large pot, reduce the first coconut milk over medium heat. Stir constantly until the water evaporates completely.

4. 4

   Continue cooking the resulting solids in their own natural fat until they toast and turn into 'coconut cracklings' or titoté.

5. 5

   Add the panela to the pot with the titoté and mix until it dissolves and caramelizes.

6. 6

   Stir in the rice and salt, mixing well so they are infused with the flavor and color of the coconut caramel.

7. 7

   Pour the second coconut milk over the rice. Cook over medium heat until the liquid is absorbed, then cover and lower the heat to minimum until the rice is fluffy.

8. 8

   While the rice is cooking, marinate the mojarra with garlic, lime, salt, and pepper.

9. 9

   Dredge the fish in flour, ensuring a uniform coating.

10. 10

    Heat plenty of oil in a pan and fry the fish until very crispy and golden on both sides.

11. 11

    Serve the coconut rice accompanied by the fried fish, patacones, avocado, pickled onions, and lime wedges.

Notes

The secret to Colombian coconut rice is patience when reducing the first milk to form the titoté, which gives it its dark color and characteristic flavor. Keep stirring to prevent it from burning.

Nutrition per serving

• main course
• colombian
• fish
• rice
• coconut
• fried
• traditional