Skip to content

Fish, Americas

Fried fish with coconut rice and patacones

Fried fish with coconut rice and patacones is a dish from Colombia's Caribbean coast, serving 4, ready in 50 minutes, medium difficulty, around €4 per person. Success depends on handling three separate cooking steps well, the rice gently simmered in coconut milk, the plantains fried twice until crisp, and the fish patted dry before flouring for a clean fry.

Tonight we're heading to Colombia's Caribbean coast with golden fried fish, coconut rice, and crispy patacones.

Fried fish with coconut rice and patacones
Total time
50 min
Difficulty
Medium
Cost per person
€4.00
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This dish brings three very different textures to the same plate. The fish is crispy outside and tender inside, the coconut rice is soft and lightly sweet, and the patacones add a crunch that stands apart from regular fries. A tomato, cabbage, and red onion salad with lime brings fresh balance to the whole plate.

It takes a bit of organization since you're running three preparations at once, but none of it is technical. Kids generally love the patacones and the coconut rice, which is milder than the rest of the dish. It works well for a spring or summer dinner with a change of scenery, on a weeknight if you have some time, or on a relaxed weekend.

The ingredients

4 people

Fish counter

  • Sea bream fillets 4

Pantry

  • Flouroften in the pantry 4 tbsp
  • Coconut milk 25 cl
  • Riceoften in the pantry 250 g
  • Frying oiloften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon 1
  • Green plantains 2
  • Tomatoes 3
  • White cabbage 0.3
  • Red onion 1

Allergens Fish, Gluten

The step by step recipe

  1. Rinse the rice, put it in a saucepan with the coconut milk, 25 cl of water, and some salt, and cook covered over low heat. 18 min

    Don't lift the lid, the steam finishes the cooking.

  2. Cut the plantains into rounds, fry them, flatten them, then fry them again until golden. 12 min

    Flatten them between two sheets of parchment paper to avoid splatters.

  3. Make a salad of diced tomatoes, shredded cabbage, and sliced red onion with the lemon.

    Salt the salad at the last moment.

  4. Salt the fillets, coat them in flour, then fry them in hot oil. 8 min

    Pat the fish dry well before flouring it, the fry will be cleaner.

  5. Drain the fish on paper towels and serve it with the rice, the patacones, and the salad.

    Squeeze a bit of lemon over the fish, it cuts through the richness.

Our tips to get it right

  • Pick plantains that are very green and firm, they hold up to frying much better than ripe, sweet ones.
  • Let the oil get properly hot before adding the floured fish, oil that isn't hot enough gives a soggy crust that soaks up grease.
  • Make the salad last and salt it right before serving so it doesn't release too much water.

The variations

  • Swap the sea bream for cod or whiting, two firm white fish that fry up well.
  • For a vegetarian version, replace the fish with floured, fried eggplant slices cooked the same way.
  • To save time, buy pre-made patacones or plantain chips and focus your energy on the fish and rice.

What to serve it with

  • A cold passion fruit juice
  • A light, well chilled beer
  • A homemade hot sauce on the side

Storage

Fried fish is best eaten the same day, it loses its crispiness in the fridge. Coconut rice keeps for 2 days in the fridge in a sealed container and reheats well in a saucepan with a splash of water. Patacones don't freeze well, it's better to fry a fresh batch.

Questions about this dish

Can you use a different fish instead of sea bream?

Yes, any firm white fish works well, like cod or whiting. Avoid thin fillets that tend to fall apart when fried.

How do you get patacones really crispy?

You fry them twice, once to cook them through, then flatten and fry again until golden. Use green, firm plantains rather than ripe ones.

Can you make the coconut rice ahead of time?

Yes, you can cook it a few hours early and reheat it gently in a saucepan with a bit of water. It loses a little softness but still tastes good.

Is this dish good for kids?

Yes, kids generally love the patacones and the coconut rice. You can serve the tangy salad on the side for more sensitive palates.

How long does it take to make a fried fish with coconut rice and patacones?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fried fish with coconut rice and patacones?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fried fish with coconut rice and patacones cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

American Cuisines

See all

Rice recipes

See all