Back in the day, there was a restaurant called Gargoyles in Davis Square. I frequented there because two of my good friends were friends with the chef and best buddies with pretty much the whole staff! So it was always amazing service. But the real reason to go there was the hoisin duck confit. It was amazing. Although, the real amazing part of this dish was the coconut mango cashew rice it sat on. This stuff was so delicious and went perfect with the duck. Now, just because I tried duck for the first time last week doe not mean I’m going to try to confit duck! Obviously. But I have really craved that coconut rice recently. So with my fingers crossed I attempted to recreate it.

Ingredients
1 cup basmati rice
1 ½ cup water
½ can coconut milk
½ cup mango pineapple salsa
*I used the premade stuff from Whole Foods to save time
¾ cup cashews
salt

Directions
Put water and rice in a sauce pan over high heat until it comes to a boil. Stir, cover and cook on low for about 12 minutes or until the water is soaked up. Stir in coconut milk, return the cover and cook for another 4-5 minutes. Mix in mango pineapple salsa, cashews and a pinch of salt then cover again for another 2-3 minutes.

Protein
I had some mahi mahi for protein so I decided to go with that, but really you could use shrimp, chicken or any other fish with the seasoning I used and it would work beautifully. It seemed like a no brainer that ginger and curry would be perfect flavors to compliment the rice. So I sprinkled the mahi mahi with vindaloo dry seasoning, but any curry powder would do, and grated fresh ginger over it. Cooked the mahi in a skillet over medium to medium-high heat for 5 minutes on the first side and about 3 on the second depending on its size. You can check if it’s done by pushing a fork into the middle. If it’s flaky, it’s done. Easy peasy.

This was pretty awesome and I even went back for a second helping of the rice. Shhhh!

Salud!