Fish With Coconut-Mango Sauce - cooking recipe

Ingredients

200 g long grain and wild rice
400 g broccoli, trimmed and cut into florets
4 None red fish fillets (each approx 200g)
1/2 None lemon, juiced
None None pepper
3 tbsp canola oil
1 can (425g) mangoes, sliced
1 None small onion
2-3 tbsp coconut cream
1 pinch brown sugar
20 g shredded coconut
None None mango slices, to garnish

Preparation

Cook rice according to package directions. Around 6 mins before end of cooking, add broccoli to rice.
For the fish, sprinkle fillets with lemon juice. Heat 2 tbsp oil in a frying pan and sear fish for 2-3 mins each side. Season with salt and pepper.
For the mango sauce, measure out 1/2 cup of juice and drain the remaining fruit. Puree half the mango with a hand blender. Finely dice the other half. Heat 1 tbsp oil in a pan and saute onion. Add mango puree and juice, bring to a boil, then reduce heat.
Add diced mango, coconut cream and sugar to pan and season with salt and pepper. Toast shredded coconut in a dry frying pan and let cool slightly.
Arrange fish fillets and rice on serving plates. Top fish with mango sauce. Sprinkle with shredded coconut and garnish with mango slices.