Choco-Style Catfish in Coconut Milk with Coconut Rice

Why You’ll Love This Recipe

• Classic Pacific Colombian flavors: silky coconut milk, gentle achiote, and fresh herbs.
• Comforting, complete plate with coconut rice and tender yuca.
• One-pan fish and simple sides—easy for weeknights, special enough for guests.
• Flexible heat level and herb options (cimarrón or cilantro).

Grocery List

• Produce: Scallions, garlic, lime, cimarrón (culantro) or cilantro, yuca, optional ají dulce or small hot chili
• Dairy: None
• Pantry: Catfish steaks (seafood counter), 2 cans coconut milk, long-grain white rice, annatto (achiote) seeds or powder, neutral oil, salt, black pepper, fish stock or bouillon (optional)

Full Ingredients

Catfish in Coconut Milk (Bagre en leche de coco)

• 4 catfish steaks, bone-in if possible (6–8 oz/170–225 g each)
• 2 tbsp fresh lime juice
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp annatto (achiote) oil or 1 tsp ground achiote + 2 tbsp neutral oil
• 1 bunch scallions (about 6), whites and greens sliced separately
• 4 garlic cloves, minced
• 1 whole ají dulce or 1/2 small hot chili, split (optional)
• 1 can full-fat coconut milk (13.5 oz/400 ml)
• 1/2 cup fish stock or water (120 ml)
• 2 tbsp finely chopped cimarrón (culantro) or 1/4 cup chopped cilantro, divided

Arroz con Coco (Savory Coconut Rice)

• 1.5 cups long-grain white rice, rinsed until water runs mostly clear and drained
• 1 can full-fat coconut milk (13.5 oz/400 ml)
• 1 cup water (240 ml)
• 1 tbsp coconut oil or neutral oil
• 1 tsp fine sea salt

Boiled Yuca

• 1.5 lb fresh yuca (cassava), peeled and cut into 3-inch chunks (or 24 oz/680 g frozen yuca chunks)
• Water to cover
• 2 tsp fine sea salt
• 2 garlic cloves, smashed
• 1 tbsp olive oil or coconut oil (for finishing)
• 1 tbsp chopped cilantro or cimarrón (for finishing)

To Serve

• Lime wedges
• Reserved scallion greens and herbs

Step-by-Step Instructions

Step 1: Season the fish

Pat the catfish steaks dry. Season both sides with 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let stand at room temperature for 10 minutes while you start the sides. This light cure firms the fish and enhances flavor.

Step 2: Start the coconut rice

In a medium saucepan over medium heat, warm 1 tbsp oil. Add the rinsed, drained rice and 1/2 tsp of the salt; toast, stirring, for 1–2 minutes until slightly opaque and fragrant. Pour in 1 can coconut milk, 1 cup water, and the remaining 1/2 tsp salt. Bring to a boil, then reduce to the lowest heat, cover, and cook for 15 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.

Step 3: Boil the yuca

Place yuca in a pot and cover with cold water by 1–2 inches. Add 2 tsp salt and 2 smashed garlic cloves. Bring to a boil over high heat, then reduce to a gentle simmer and cook 15–20 minutes, until a knife slides in easily and the central fibrous core pulls out without resistance. Drain well. Toss with 1 tbsp oil and a sprinkle of chopped cilantro/cimarrón. Keep warm.

Step 4: Make achiote oil and sauté aromatics

If using annatto seeds, make achiote oil: in a wide skillet over medium-low heat, warm 2 tbsp neutral oil with 1 tsp annatto seeds until the oil turns a deep orange-red and seeds sizzle gently, about 2 minutes. Strain out the seeds and return the tinted oil to the skillet. If using ground achiote, heat 2 tbsp oil, then stir in 1 tsp achiote powder for 10 seconds. Add the scallion whites, minced garlic, and optional chili; sauté 1–2 minutes until glossy and fragrant—avoid browning.

Step 5: Build the coconut base

Stir in 1 can coconut milk and 1/2 cup fish stock or water. Bring to a gentle simmer over medium heat, then reduce to low. Taste and add a pinch of salt if needed. The sauce should be velvety, lightly salted, and tinted golden from the achiote.

Step 6: Gently simmer the catfish

Slide the seasoned catfish steaks into the sauce in a single layer. Spoon sauce over the tops. Add half of the chopped cimarrón/cilantro. Cover and simmer on low—no boiling—for 10–12 minutes, turning once halfway if the steaks aren’t fully submerged. The fish is done when just opaque, flakes easily, and registers about 140°F/60°C at the thickest part. Turn off heat and rest 3 minutes. Stir in the scallion greens and remaining herbs; adjust salt and a squeeze of lime to taste.

Step 7: Plate and serve

Spoon a pool of coconut sauce onto warm plates, nestle a catfish steak on top, and garnish with herbs. Add a scoop of arroz con coco and a few pieces of boiled yuca. Serve immediately with lime wedges.

Pro Tips

• Keep the coconut sauce at a bare simmer; boiling can toughen fish and split the sauce.
• Bone-in steaks are traditional and flavorful; if using fillets, start checking doneness at 7–8 minutes.
• Rinse rice well to remove excess starch for fluffy grains.
• If using fresh yuca, be sure to remove any thick, fibrous center after cooking.
• Can’t find cimarrón (culantro)? Use cilantro and add the tender stems to the sauce for extra flavor.

Variations

• Different fish: Try snapper steaks or thick tilapia fillets; adjust simmer time accordingly.
• Spicy Choco-style: Float a whole habanero or Scotch bonnet in the sauce; remove before serving for aroma with gentle heat.
• Savory-sweet rice: For a coastal twist, add 1–2 tsp panela or brown sugar and a small handful of raisins to the coconut rice.

Storage & Make-Ahead

Cool leftovers quickly. Refrigerate fish and sauce up to 2 days; reheat gently on low with a splash of coconut milk or water to re-emulsify—do not boil. Rice keeps 4 days refrigerated; reheat covered with a sprinkle of water. Boiled yuca keeps 3 days; reheat by steaming or microwaving and finish with a drizzle of oil and herbs. You can make the rice and yuca up to 1 day ahead; cook the fish just before serving.

Nutrition (per serving)

Approximate: 830 calories; 36 g protein; 92 g carbohydrates; 38 g fat (18 g saturated); 5 g fiber; 900 mg sodium. Values will vary based on portion size and ingredients.