Coconut rice, a characteristic dish of the Colombian coast, is almost always served with fried fish

Ingredients in coconut rice

  • 2 coconuts
  • 1 kg. of rice
  • 2 tablespoons
  • 2 teaspoons of salt

How to make coconut rice

First, open the coconuts, cut the pulp into small pieces and place it in a blender, cover it with water, then blend it and sift it, separating the pulp from the liquid. It can also be squeezed by hand until the pulp is dry and the liquid that comes out is as white as milk. Later, place the liquid in a container along with the sugar, allowing it to evaporate and leaving only the oil and some black grains called titoté.

On the side, take the blended pulp, add two cups of water to it, and blend it again. Then pour this mixture into the pot where the titoté is, add the rice, salt, sugar and let it dry.

Ingredients for fried fish

  • 2 fish of your preference
  • Onion
  • Lemon
  • Salt and pepper
  • 1/4 cup of flour
  • 2 cups of vegetable oil

How to make fried fish

Rinse the fish, making several cuts on its sides. Season it inside and outside with salt and pepper, and rub it with the onion and lemon juice. Let it at rest for 10 minutes and then cover it with flour, heat the oil and place each portion carefully into it, cook over medium heat, turning it over and cooking it until the skin feels crispy. Remove it from the fire, remove the excess oil and enjoy it with the coconut rice.