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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chilean sea bass with ginger mango chutney. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chilean Sea Bass with ginger mango chutney is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Chilean Sea Bass with ginger mango chutney is something which I have loved my whole life.

RECIPE BELOW: This Chilean sea bass is tender and flaky with a rich flavor and a light gingerly taste. Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb.

To get started with this recipe, we must 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 can achieve that.

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

An aromatic sea bass dish that will everyone licking their lips in anticipation. Fun fact: Chilean sea bass was nearly fished into extinction after its mere mention in Jurassic Park! That's actually not a very fun fact. Add some vegetable oil to the pan and then add your Chilean sea bass, skin side down, to the pan.

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

Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Fresh ginger and mango make a lovely combo for chutney. This chutney keeps for a few months in tightly sealed jars. Fill the chutney into sterile preserving jars and screw lids on tight. Ginger and lime pair great with sea bass.

So that’s going to wrap this up with this special food chilean sea bass with ginger mango chutney recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!