Arroz con Coco y Pescado Frito Cartagenero (Cartagena Coconut Rice & Crispy Snapper) – Authentic Colombia Recipe
Caribbean Colombian coast classic pairing sweet-savory toasted coconut rice with crispy citrus fish.
- Country of Origin
- 🇨🇴 Colombia (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Crisp pan-seared snapper fillets, Caramelized Caribbean coconut rice, Fried patacones, Coconut milk, Lime juice
Ingredients for Arroz con Coco y Pescado Frito Cartagenero (Cartagena Coconut Rice & Crispy Snapper) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp pan-seared snapper fillets, prepped into bite-sized pieces
- 1.5 cups caramelized Caribbean coconut rice, washed and trimmed
- 1 cup fried patacones
- 1 medium onion and 3 cloves garlic, finely minced with coconut milk
- 1.5 tbsp traditional Colombia seasoning (lime juice, garlic, cumin)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and coconut milk until golden.
- Add lime juice, garlic, cumin along with crisp pan-seared snapper fillets and caramelized Caribbean coconut rice, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with fried patacones.