Name: Cachama asada: Colombian Llanos Charcoal-Grilled Fish
Prep time: 35 min
Cuisine: Colombian
Ingredients: 1 whole cleaned cachama, about 2.2 kg, farmed or legally sourced and sold for food; 100 g scallions, finely crushed or chopped; 15 g fresh ají dulce or mild red chili, finely minced; remove seeds for less heat; 40 ml fresh lime juice; 8 g fine salt; 3 g ground achiote (annatto); 2 g ground cumin; 1 g ground black pepper; 15 ml neutral oil, for the fish and grill basket

A wide Llanos scene shows cachama grilling over glowing coals and a cooked fish served with yuca and plantain.

Region Llanos Orientales / Orinoquía, Colombia; especially documented in Meta

Category Whole river fish slowly grilled over charcoal embers

Prep time 35 minutes active

Cook time About 45–70 minutes, depending on the grill and fish thickness

Passive time 30–60 minutes of refrigerated marinating

Ingredients ↓

Overview

Cachama asada: Colombian Llanos Charcoal-Grilled Fish

Whole river fish with a scallion, lime and achiote adobo

Cachama asada is a familiar fish preparation in Colombia’s Llanos Orientales. The Colombian traditional-cuisine inventory describes cachama seasoned with onion, lemon juice and salt, then slowly grilled over embers. Tourism Meta records a llanera version from around Guamal in which cachama or mojarra is seasoned with achiote and salt, skewered and cooked slowly over coals. Home recipes also use scallion, ají and cumin in the adobo.

This practical home version brings those documented seasonings together for one whole cachama of about 2.2 kg, enough for 8 portions. The market name cachama can refer to more than one native fish, and whole-fish sizes vary, so use the temperature and doneness checks rather than time alone. Serve it hot with yuca, plantain, rice or ají if you like.

Ingredients

Fish and adobo

1 whole cleaned cachama, about 2.2 kg, farmed or legally sourced and sold for food
100 g scallions, finely crushed or chopped
15 g fresh ají dulce or mild red chili, finely minced; remove seeds for less heat
40 ml fresh lime juice
8 g fine salt
3 g ground achiote (annatto)
2 g ground cumin
1 g ground black pepper
15 ml neutral oil, for the fish and grill basket

Method

Dry and score the fish Keep the fish chilled until you are ready to prepare it. Pat the cleaned cachama dry with paper towels; do not rinse raw fish under running water. Make three diagonal cuts through the skin on each side without cutting through the backbone. Keep the raw fish, board and juices separate from ready-to-eat foods.
Make the adobo Crush or finely chop the scallions and ají. Mix them with the lime juice, salt, achiote, cumin and black pepper to make a moist, spoonable seasoning paste.
Season and marinate the cachama Rub the adobo over the outside and inside cavity of the fish, working some into each cut. Cover and refrigerate for 30–60 minutes. Keep the fish at or below 4°C while it marinates; discard any adobo left in contact with raw fish unless you cook it thoroughly.
Prepare a steady charcoal grill Light the coals and let them burn until glowing and mostly covered with pale ash. Set up a medium-low indirect-heat zone; the fire should not flare against the fish. Clean the grate and lightly oil it, or oil a grill basket. Keep a cooler part of the grill available in case the skin browns too quickly.
Grill the fish slowly Brush the cachama lightly with neutral oil and place it in the basket or on the grill. Cook over steady embers, turning carefully once the first side releases from the grate. Allow about 45–70 minutes for a fish of this size, adjusting to the grill and thickness. If the outside darkens before the centre cooks, move it to indirect heat or raise it farther from the coals.
Check doneness and serve Insert a clean food thermometer into the thickest flesh without touching the backbone. The fish should reach 63°C; the flesh should also be opaque and separate easily with a fork. Rest briefly, then serve hot with yuca, plantain, rice or ají if desired.
Store leftovers safely Move leftover fish to shallow containers and refrigerate within 2 hours at or below 4°C. Use within 3–4 days and reheat once until the centre reaches 74°C. Discard fish left at room temperature for more than 2 hours.

Practical guidance

Practical

Practical guidance

Buy a fish suited to your grill. Ask for a fresh, food-grade cachama that fits your grill with the lid closed. A cleaned fish around 2.2 kg is used for this household formula; a larger or smaller fish will need a different cooking time. Keep the fish cold before grilling. Refrigerate it at or below 4°C until seasoning. If it is frozen, thaw it in the refrigerator, not on the counter. Keep raw fish and its juices away from cooked food and fresh accompaniments. Score only through the flesh. The diagonal cuts help the adobo reach the meat and heat travel more evenly. Stop at the backbone so the fish stays in one piece for turning and serving. Balance the adobo to taste. Ají dulce adds aroma with little heat; a mild red chili gives more warmth. Remove seeds for less heat. Use the stated salt as a starting point, since fish size and personal taste vary. Marinate under refrigeration. The citrus and aromatics flavour the surface during the short rest. Keep the fish covered and cold for 30–60 minutes; do not extend the marinating time at room temperature. Let the embers settle. Slow grilling over embers is the defining method. Wait until flames subside and the coals glow steadily. If you only have a gas grill, use its indirect-heat zone and avoid direct flare-ups. Make turning easier. A clean, lightly oiled grill basket supports the whole fish and reduces sticking. If using a grate, wait until the skin releases before turning, and use two wide spatulas to support the body. Use temperature and texture together. Grill times vary with the fish, grill and weather. Check 63°C in the thickest flesh; it should be opaque and flake easily. Do not judge doneness by browning alone. Serve with familiar Llanos accompaniments. Yuca, plantain, rice and ají complement the grilled fish and are common serving choices. Keep these sides separate from utensils and boards that touched raw fish. Cool leftovers promptly. Put cooked fish away within 2 hours, store at or below 4°C and eat within 3–4 days. Reheat once to 74°C throughout; discard portions left out longer than 2 hours.

Final notes

Allergens: Cachama is a fish. Check packaged seasonings and the fish supplier’s handling information for any additional allergen or cross-contact details. Food safety: Keep raw fish at or below 4°C; cook the thickest flesh to 63°C; refrigerate leftovers within 2 hours and reheat once to 74°C.

Nutrition per serving

Serving size: 1 portion, one eighth of the fish and adobo
Calories: About 250 kcal
Carbohydrate: 3 g
Protein: 29 g
Fat: 14 g
Fibre: 1 g
Sodium: About 440 mg

Cachama asada: Colombian Llanos Charcoal-Grilled Fish

Ingredients

Fish and adobo

Method

Practical

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Tungos llaneros: Colombian Llanos Rice and Cuajada Parcels

Pan de arroz del Meta: Colombian Llanos Rice and Cuajada Rings

Majule: Colombian Llanos Plantain and Cuajada Porridge