Colombian Mojarra with Coconut-Sesame Crust, Creamy Green Coconut Rice, and Warm Cucumber Pickled Onion Salad

Instructions

1. 1

   1. Season the mojarra fillets with 4 g (3/4 tsp) salt, black pepper, 15 ml (1 tbsp) lime juice, and the grated garlic. Let them rest in the refrigerator for 10 minutes.

2. 2

   2. In a wide plate, combine the dried shredded coconut, white sesame seeds, and precooked cornmeal. Press each fillet into this mixture on both sides to create an even crust.

3. 3

   3. For the rice, heat 15 ml (1 tbsp) vegetable oil in a medium saucepan over medium heat. Sauté half of the scallions and 2 chopped garlic cloves for 2 minutes, until fragrant.

4. 4

   4. Add the white rice and stir for 1 minute to lightly toast it. Pour in the coconut milk, water, 2 g (1/4 tsp) salt, and half of the fresh cilantro. Once it comes to a boil, reduce to low, cover, and cook for 18 minutes, until the liquid is absorbed.

5. 5

   5. Remove the rice from the heat and add the butter. Cover again and let it rest for 5 minutes. Fluff with a fork and keep warm.

6. 6

   6. For the warm salad, combine the red onion with the apple cider vinegar, grated panela, 15 ml (1 tbsp) lime juice, and 1 g salt (a generous pinch). Let it sit for 5 minutes while you prepare the cucumber.

7. 7

   7. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the cucumber and sauté for 2 minutes so it warms through but stays crisp. Add the red onion and its liquid, cook 1 more minute, then turn off the heat. Stir in the remaining fresh cilantro.

8. 8

   8. Heat a large nonstick skillet over medium heat. Add the remaining vegetable oil and cook the mojarra fillets for 3 to 4 minutes per side, until the crust is golden and the fish reaches an internal temperature of 145°F / 63°C.

9. 9

   9. If you prefer to finish the fish in the oven, preheat it to 400°F / 200°C and bake the seared fillets for 4 to 6 minutes, until they reach 145°F / 63°C in the center.

10. 10

    10. Serve a bed of creamy green coconut rice, place a coconut-sesame crusted mojarra fillet on top, and add the warm cucumber and pickled onion salad on the side. Finish with a few drops of the remaining lime juice if desired.