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

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chilean sea bass with ginger mango chutney. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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.

Chilean Sea Bass with ginger mango chutney is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chilean Sea Bass with ginger mango chutney is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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 it.

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. Take 2 Tbsp soy sauce
  4. Prepare 2 Tbsp mango purée with chunks
  5. Get 1 Tbsp sriracha sauce
  6. Take 1 Tbsp chopped ginger
  7. Take 2 Tbsp water
  8. Get 1 cup jasmine rice
  9. Prepare 1/4 cup diced carrots
  10. Prepare 1/4 cup green peas
  11. Take 1/4 cup chopped scallions making sure to include the white part
  12. Take 1 slice bacon chopped
  13. Make ready 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.

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

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 is going to wrap it up for this special food chilean sea bass with ginger mango chutney recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!