Crispy Fish with Coconut Rice and Patacones

Name: Crispy Fish with Coconut Rice and Patacones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: Colombian
Ingredients: 0.5 cup white rice (uncooked); 0.5 cup light coconut milk; 0.5 cup water; 0.25 teaspoon salt; 0.5 pound white fish fillet; 0.5 teaspoon garlic powder; 0.25 teaspoon black pepper; 0.25 cup all-purpose flour; 0.5 cup vegetable oil (for frying); 1 green plantain (large); 2 tablespoon fresh cilantro (chopped, for garnish)

Golden fried white fish paired with creamy coconut-infused rice and satisfyingly crispy green plantain fritters (patacones) for a taste of Colombia's coast.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 1
Cuisine: Colombian
Difficulty: Easy
Cost: $7.98/serving

Dietary

Dairy-Free
Nut-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

0.5 cup white rice (uncooked)
0.5 cup light coconut milk
0.5 cup water
0.25 teaspoon salt
0.5 pound white fish fillet
0.5 teaspoon garlic powder
0.25 teaspoon black pepper
0.25 cup all-purpose flour
0.5 cup vegetable oil (for frying)
1 green plantain (large)
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

First, make the coconut rice. In a small saucepan, combine 1/2 cup uncooked white rice, 1/2 cup light coconut milk, 1/2 cup water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.
While rice cooks, prepare the fish. Pat 1/2 pound white fish fillet dry with paper towels. Season with 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and a pinch of salt. Dredge the fish in 1/4 cup all-purpose flour, shaking off any excess.
Heat 1/4 cup vegetable oil in a medium skillet over medium-high heat. Carefully place the floured fish in the hot oil. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain.
Now, prepare the patacones. Peel 1 large green plantain and slice it into 1-inch thick rounds. Heat remaining 1/4 cup vegetable oil in the same skillet over medium heat. Fry the plantain rounds for 3-4 minutes per side until light golden. Remove from oil.
Place each partially fried plantain round between two pieces of parchment paper or plastic wrap and flatten gently using a plate or a clean, heavy object until they are about 0.25-inch thick.
Return the flattened plantains to the hot oil and fry again for another 2-3 minutes per side, until deeply golden brown and very crispy. Remove and sprinkle with a pinch of salt.
Serve the crispy fish with the coconut rice and patacones. Garnish with 2 tablespoons chopped fresh cilantro if desired.

Notes

Patacones are best enjoyed immediately after frying to maintain their crispiness. Use a fish with firm, white flesh for best results. This meal is traditionally accompanied by a squeeze of lime.

Nutrition (per serving)

Calories: 880
Protein: 40.5 g
Carbohydrates: 88 g
Fat: 42.5 g
Fiber: 9.5 g
Sodium: 750 mg
Saturated Fat: 11 g
Sugar: 12.5 g
Cholesterol: 70 mg