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Asian Cod with Coconut Rice & Mango Salsa


  • Yield: 2 servings 1x
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Ingredients

For the Mango Salsa:

  • 1 ripe mango, peeled, seeded, and finely diced
  • ¼ cup finely diced red onion
  • ¼ cup finely diced red bell pepper
  • 1 jalapeño pepper, seeded and finely diced
  • 1 teaspoon red wine vinegar
  • Juice of 1 lime
  • Drizzle of honey (to taste)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped parsley or cilantro
  • Salt and pepper, to taste

For the Rice:

  • 1½ cups brown or white jasmine rice
  • 2 cups full-fat canned coconut milk
  • ½ cup coconut water
  • 1 tablespoon sugar
  • 1½ tablespoons coconut oil
  • Salt and pepper, to taste

For the Cod:

  • 2 pieces of cod (mine were boneless, skinless, and about 8-oz each)
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons grated ginger
  • 1 garlic clove, grated
  • 2 scallions, diced
  • 1 teaspoon sugar
  • Pinch of red pepper flakes
  • Pinch of salt

Instructions

For the Mango Salsa:

  1. Combine all ingredients in a bowl, mix well, and season with salt and pepper. This can be made ahead (and gets better the longer it sits in the fridge!).

For the Rice:

  1. Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water, sugar, and salt. Stir, then bring to a boil.
  2. Reduce the heat to low, cover and let cook for about 30-40 minutes (or according to package directions) until liquid is absorbed. Fluff with a fork and then stir in coconut oil.

For the Cod:

  1. Preheat the oven to 400°F and place the fish in a small baking dish. Whisk together the other ingredients and pour over the fish. Let sit at room temperature in the marinade for about 15 minutes.
  2. Then, bake in the preheated oven for 15-20 minutes, or until the fish is flaky and cooked through (actual cooking time will depend on your oven and size of your fish fillets).
  3. Place the rice in bowls, top with the fish, a drizzle of the pan juices, and then top with the mango salsa. Serve!