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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, chilean sea bass with ginger mango chutney. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chilean Sea Bass recipes are the best. Ginger and lime pair great with sea bass. The Sweet and tangy sauce tops the rich, buttery fish and tastes great and is also pleasing to the eye.

Chilean Sea Bass with ginger mango chutney is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Chilean Sea Bass with ginger mango chutney is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. 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. Take 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. Prepare 1 Tbsp chopped ginger
  7. Take 2 Tbsp water
  8. Prepare 1 cup jasmine rice
  9. Get 1/4 cup diced carrots
  10. Get 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. Make ready 1 Tbsp soy sauce

The combination of ginger and the cilantro is to die for. Just add some white rice and a rum punch and you'll think. Wild-caught tea-marinated filet, ginger-soy sauce, wok'd spinach. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes.

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

Then comes the mango, a little mango or orange juice, coconut sugar for natural sweetness, apple cider vinegar for acidity, and sea salt to taste. Sea bass ceviche with ginger, salmon caviar, mango puree and pesto sauce. Sea Bass Ceviche With Ginger, Salmon Caviar, Mango Puree And Pesto Sauce. Sea bass ceviche with ginger, salmon caviar, mango puree and pesto sauce. Season the sea bass fillets with salt and brush over the miso mix, then put onto an oiled baking sheet.

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