INGREDIENTS
1 1/2 tsp
butter
14 oz
canned coconut milk
1 cube
chicken bouillon
1/2 tsp
fresh ginger root
1 clove
garlic
1 tsp
ground pepper
2 cups
jasmine rice
2 tsp
lemon juice
16 oz
mahi mahi fillets
1 1/2 cups
mango
2 tbsp
olive oil
2 tsp
red pepper flakes
4 servings
salt
1 1/2 tsp
soy sauce
2 cups
water
1 1/2 tbsp
white sugar