Colombian Coastal Seafood Platter with Coconut Rice

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A festive platter from Colombia's Caribbean coast featuring crispy fried whole fish, buttery garlic shrimp, fragrant coconut rice, and golden fried plantains. The meal is built for sharing, balancing rich fried seafood with the sweet aroma of coconut milk and the sharp brightness of fresh lime.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 36 gFat
• 13 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 9 gSugar
• 46 gProtein
• 720 mgSodium
• 1120 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the coconut rice

• 2 cups long-grain white rice, rinsed
• 1 1/2 cups full-fat coconut milk
• 1 1/2 cups water
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 1/2 teaspoons salt

For the fried fish

• 4 small whole tilapia or red snapper (about 10 oz each), gutted and scaled
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups vegetable oil for frying

For the garlic shrimp

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

For the patacones and salad

• 4 green unripe plantains, peeled and cut into 1-inch rounds
• 1 1/2 cups vegetable oil for frying
• 2 tomatoes, sliced
• 1 small red onion, thinly sliced
• 1 cucumber, sliced
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges
• Salt to taste

For the aji sauce

• 2 tomatoes, finely chopped
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small habanero, seeded and minced (optional)
• 2 tablespoons fresh lime juice
• 2 tablespoons white vinegar
• 1/4 teaspoon salt

Directions

1. Rinse the rice under cold water until it runs clear and drain well. In a heavy pot, combine the rice, coconut milk, water, oil, sugar, and salt. Bring to a boil, reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.
2. While the rice cooks, prepare the fish. Pat each fish dry with paper towels. In a shallow bowl, mix the flour, cornstarch, garlic powder, salt, and pepper. Heat 1 1/2 inches of oil in a deep skillet to 350°F (175°C). Dredge each fish thoroughly in the seasoned flour and carefully lower into the hot oil.
3. Fry the fish for 5 to 7 minutes per side until deeply golden and the flesh near the spine flakes easily. Transfer to a paper-towel-lined platter and keep warm. Season lightly with additional salt while hot.
4. For the garlic shrimp, melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the shrimp and salt, and saute for 2 to 3 minutes per side until just pink and opaque. Stir in the lime juice and cilantro, then remove from heat.
5. To make the patacones, heat 1 1/2 inches of oil to 325°F (160°C). Fry the plantain rounds for 3 minutes until softened but not browned. Remove and drain on paper towels. Place each round between two pieces of parchment and press flat with the bottom of a heavy pan to about 1/2-inch thickness. Return to the hot oil and fry for another 2 minutes until golden and crisp. Drain and sprinkle with salt.
6. Combine the aji ingredients in a small bowl: tomatoes, onion, cilantro, habanero if using, lime juice, vinegar, and salt. Stir and let stand for 10 minutes so the flavors meld.
7. Assemble the salad by layering the sliced tomatoes, cucumber, and red onion on a serving platter. Scatter cilantro over the top and arrange lime wedges on the side.
8. To serve, mound the coconut rice in the center of a large platter. Arrange the fried fish alongside, then spoon the garlic shrimp over part of the rice. Add a generous pile of patacones and finish with the fresh salad. Place the aji sauce in a small bowl at the center or on the side.

Cook’s Notes

• Choose firm, fresh whole fish for the best flavor; ask your fishmonger to scale and gut them for you.
• Pat the fish very dry before dredging so the coating sticks and fries up crisp rather than soggy.
• A heavy cast-iron skillet maintains oil temperature best when frying in batches.
• Adjust the habanero in the aji to taste; a little goes a long way.
• Serve immediately so the patacones stay crisp and the rice stays fluffy.

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