1/4 cup coriander leaves, roughly chopped, plus extra to serve
2 tablespoon lime juice, plus wedges to serve
Grilled fish with mango salsa and coconut rice
Place rice in a colander and rinse under cold water until it runs clear. Drain.
In a medium saucepan, combine the rice, coconut milk, water and salt. Bring to the boil. Reduce heat to low. Simmer, covered, for 10-12 minutes, until liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes.
Heat a chargrill pan or barbeque grill on high. Brush fish with oil and season to taste. Cook for 2-3 minutes on each side, until just cooked through.
Meanwhile, make mango salsa: In a medium bowl, combine all ingredients. Season to taste.
Serve fish topped with salsa and coriander sprigs. Accompany with rice and lime wedges.
For a low-fat version of coconut rice, try swapping coconut milk for coconut water or light coconut milk.