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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chilean sea bass with ginger mango chutney. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Chilean Sea Bass with ginger mango chutney. My love affair with Asian food inspired me to create this dish and it has been a favorite since. The mango mixes well with the chopped ginger giving the.

Chilean Sea Bass with ginger mango chutney is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Chilean Sea Bass with ginger mango chutney is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. 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. Take 1 filet (14 oz) Chilean sea bass
  2. Prepare Marinade:
  3. Make ready 2 Tbsp soy sauce
  4. Make ready 2 Tbsp mango purée with chunks
  5. Prepare 1 Tbsp sriracha sauce
  6. Get 1 Tbsp chopped ginger
  7. Prepare 2 Tbsp water
  8. Take 1 cup jasmine rice
  9. Take 1/4 cup diced carrots
  10. Get 1/4 cup green peas
  11. Prepare 1/4 cup chopped scallions making sure to include the white part
  12. Take 1 slice bacon chopped
  13. Get 1 Tbsp soy sauce

It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango.

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

I didn't change anything except the type of fish I used. I used mahi mahi because certain kinds of sea bass have been terribly overfished due to irresponsible fishing methods. There are many excellent alternatives to sea bass (Chilean sea bass has been particularly overfished) that are more known for sustainable fishing practices. What once was in the Deep south Atlantic ocean around Antarctica wild-captured to become a coveted dish on your plate. Chilean Sea Bass has a firm, tender structure and remain moist after cooking.

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