Colombian · beginner
Colombian Pacific Coast Snapper In Coconut Hogao
Crispy pan-seared red snapper fillets blanketed in a rich tomato, scallion, and coconut milk sauce inspired by Afro-Colombian coastal cooking.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat red snapper fillets dry with paper towels and season both sides evenly with ground cumin, salt, and black pepper.
- 02
Heat one tablespoon vegetable oil in a large skillet over medium-high heat and sear fish skin-side down for 4 minutes, flip, cook 2 minutes, then transfer to a plate.
- 03
Add remaining oil to skillet, reduce heat to medium, and saute chopped green onions, tomatoes, and garlic for 5 minutes until tomato mixture is soft.
- 04
Pour coconut milk into tomato sofrito, lower heat to medium-low, and simmer stirring for 5 minutes until reduced and fragrant.
- 05
Nestle seared snapper fillets into coconut hogao sauce and simmer gently for 3 minutes until fish cooks through.
- 06
Remove skillet from heat, drizzle fresh lime juice over fish and sauce, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Hogao Coconut Emulsion
Building a savory tomato-scallion base first allows fat-soluble aromatics to blend smoothly with creamy coconut milk.
Notes from the kitchen
- Score snapper skin lightly before searing to keep fillets flat in the pan.
- Full-fat coconut milk yields a velvety, stable sauce that will not break when simmered with tomatoes.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.