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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chilean sea bass with ginger mango chutney. It is one of my favorites food recipes. For mine, I’m gonna 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 in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Chilean Sea Bass with ginger mango chutney is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

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