Pan-seared white fish over coconut-garlic rice with a fresh chile-tomato salsa, inspired by Colombia's Pacific and Caribbean coastal cooking.
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.
Serves 4
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.
Remove from heat and let rest covered 5 minutes, then fluff with a fork.
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.
Pat fish dry and season with remaining salt and garlic. Heat oil in a skillet over medium-high heat until shimmering.
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.
Divide the coconut rice among bowls, top each with a fish fillet, spoon the salsa criolla over the top, and finish with remaining cilantro.
Use full-fat coconut milk, not lite, for rice that's properly fragrant and rich rather than watery.
Let the salsa criolla sit for at least 10 minutes before serving so the flavors meld and the onion mellows.
Pat the fish very dry before searing - excess moisture is the main reason fish steams instead of developing a crust.
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.
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.
Coconut rice and fresh salsa-topped fish are staples of Colombia's Caribbean and Pacific coastal cooking, reflecting both African and Indigenous culinary influences in regions like Cartagena and the Choco department.
Yes - thaw completely and pat very dry before searing, since frozen fish releases more moisture and can steam instead of sear if it's still cold or wet.
A jalapeno or serrano pepper works well; use less if you want a milder salsa, since Colombian coastal salsas are typically only lightly spicy.
This usually means too much liquid or stirring during cooking. Measure the coconut milk and water carefully, and avoid lifting the lid or stirring while it cooks.
Per serving (400g / 14.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
