Blackened Cod Loin with Mango Salsa and Coconut Rice

Blackened Cod Loin with Mango Salsa and Coconut Rice

 I had something similar to this in Sri Lanka with Snapper and since found that Cod works as an excellent substitute. The tangy, fruity flavours of the mango go really well with fish - well worth a try.

Ingredients (per portion): 50g Jasmin rice, 50ml water, 50 ml coconut milk, cod loin, hot smoked paprika, mango, cucumber, red chilli, red onion, lime, coriander.

1) Start by adding the coconut milk and water to the rice in a pan and put it on a low heat with a lid on. Cook until all the liquid has been absorbed by the rice (but before it sticks to the bottom of the pan (around 15 mins on low).

2) Slice mango, cucumber (peeled and deseeded) chilli and red onion, add to a bowl and season with salt and a good squeeze of lime juice. Add ingredient to your preference, i did equal half a mango and a similar amount of cucumber the 1/4 of a red onion and half a chilli.

3) Season the Cod with salt, pepper and a generous dusting of paprika the pan fry on a medium heat.

4) Once the rice is cooked, leave it to cool slightly then add some shredded coriander.

5) serve and enjoy!