Ingredients
Scale
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:
- 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:
- Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water, sugar, and salt. Stir, then bring to a boil.
- 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:
- 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.
- 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).
- Place the rice in bowls, top with the fish, a drizzle of the pan juices, and then top with the mango salsa. Serve!