Colombian Garden Garlic-Chile Fish Rice Bowl

About This Recipe

Colombia's coastal regions, from Cartagena to the Pacific port of Buenaventura, build meals around fresh fish, coconut rice and a bright, chile-flecked salsa criolla spooned over the top. This bowl follows that same structure: rice cooked in coconut milk and garlic until fragrant, a quickly pan-seared fish fillet, and a raw tomato-onion-chile salsa for contrast. The fish should be seared hot and fast so the outside develops a real crust while the inside stays moist - overcooking is the most common mistake with thin white fillets. The coconut rice, meanwhile, needs a light hand with liquid so it turns out fluffy and fragrant rather than sticky or greasy.

Ingredients

Serves 4

• 1.5 cupslong-grain white rice
• 1 can (13.5 oz)coconut milk
• 0.5 cupwater
• 4 clovesgarlic(minced, divided)
• 1 tspfine sea salt(divided)
• 4white fish fillets (about 5 oz each)(such as tilapia or snapper)
• 2 tbspvegetable oil
• 1tomato(diced)
• 0.5red onion(finely diced)
• 1fresh chile(such as aji, finely diced)
• 2 tbsplime juice
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Cook the coconut rice

   Combine rice, coconut milk, water, 2 cloves garlic and half the salt in a pot. Bring to a boil, cover, reduce to low, and cook 18 minutes without lifting the lid.

2. 2

   Rest the rice

   Remove from heat and let rest covered 5 minutes, then fluff with a fork.

3. 3

   Make the salsa criolla

   While the rice cooks, combine tomato, red onion, chile, lime juice and half the cilantro in a bowl. Season with a pinch of salt and set aside to marinate.

4. 4

   Season and sear the fish

   Pat fish dry and season with remaining salt and garlic. Heat oil in a skillet over medium-high heat until shimmering.

5. 5

   Cook the fish

   Sear fillets 3-4 minutes per side until golden and just cooked through and flaking easily.

   Resist flipping too early - let a real crust form before turning, usually when the fish releases easily from the pan.

6. 6

   Assemble

   Divide the coconut rice among bowls, top each with a fish fillet, spoon the salsa criolla over the top, and finish with remaining cilantro.

Variations

• •

  Use shrimp instead of fish fillets, searing just 2-3 minutes per side.

• •

  Add a diced mango to the salsa criolla for a sweeter, more tropical version.

• •

  Swap coconut rice for plain white rice if you prefer a lighter, less rich bowl.

Storage

Store rice and fish separately in airtight containers up to 2 days. Reheat rice with a splash of water; reheat fish gently in a low oven or skillet to avoid drying it out. The salsa criolla is best made fresh.

Frequently Asked Questions