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

Hello everybody, hope you’re having an incredible day today. 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 is gonna smell and look delicious.

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

RECIPE BELOW: This Chilean sea bass is tender and flaky with a rich flavor and a light gingerly taste. Steamed Chilean Sea Bass with Ginger & Scallions. Mei Ume Restaurant: Steamed Chilean seabass with ginger and.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chilean sea bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
  1. Prepare 1 filet (14 oz) Chilean sea bass
  2. Take Marinade:
  3. Get 2 Tbsp soy sauce
  4. Make ready 2 Tbsp mango purée with chunks
  5. Get 1 Tbsp sriracha sauce
  6. Get 1 Tbsp chopped ginger
  7. Take 2 Tbsp water
  8. Prepare 1 cup jasmine rice
  9. Take 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. Take 1 slice bacon chopped
  13. Prepare 1 Tbsp soy sauce

Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its.

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. Try this chilean sea bass with bejeweled pineapple and corn chutney. 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. Slice your sea bass into strips and add in between green beans.

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