Chilean Sea Bass with ginger mango chutney
Chilean Sea Bass with ginger mango chutney

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chilean sea bass with ginger mango chutney. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chilean Sea Bass with ginger mango chutney is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Chilean Sea Bass with ginger mango chutney is something that I have loved my whole life.

Great recipe for Chilean Sea Bass with ginger mango chutney. My love affair with Asian food inspired me to create this dish and it has been a favorite since. The mango mixes well with the chopped ginger giving the.

To get started with this recipe, we must first prepare a few components. You can cook chilean sea bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
  1. Take 1 filet (14 oz) Chilean sea bass
  2. Make ready Marinade:
  3. Take 2 Tbsp soy sauce
  4. Take 2 Tbsp mango purée with chunks
  5. Take 1 Tbsp sriracha sauce
  6. Take 1 Tbsp chopped ginger
  7. Prepare 2 Tbsp water
  8. Take 1 cup jasmine rice
  9. Take 1/4 cup diced carrots
  10. Make ready 1/4 cup green peas
  11. Prepare 1/4 cup chopped scallions making sure to include the white part
  12. Prepare 1 slice bacon chopped
  13. Prepare 1 Tbsp soy sauce

A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance.

Steps to make Chilean Sea Bass with ginger mango chutney:
  1. Rinse the sea bass filet and pat dry. - Evenly slice the filet in half to make two 7 oz servings
  2. Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). - Let sit in marinade for 1 hour.
  3. Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides.
  4. Add half of the scallions to the remaining marinade and pour over fish. - Place fish in 450 preheated oven and finish cooking for approximately 5 minutes.
  5. Prepare rice as directed on pkg. - Chill rice for 20 minutes in the fridge.
  6. Add chopped bacon to the pan and cook until bacon is slightly crisp.
  7. Add the remaining scallions and sauté for 30 seconds. - Add the chopped carrots and peas.
  8. Add the cold cooked rice along with 1 Tbsp soy sauce. - Stir over med heat until all ingredients are blended.
  9. Serve sea bass with veggie rice and egg rolls. - * My egg rolls were a total cheat from the local Chinese restaurant

Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. Ginger, red pepper flakes, and chopped coriander accent the tropical mango flavor with their spicy notes. Wonderful on crackers, toasts, and sandwiches. Heat oil in a pot over medium heat. Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish.

So that is going to wrap this up for this special food chilean sea bass with ginger mango chutney recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!