Hello, I’m Laura. Today, we’re going to make chilean sea bass with ginger mango chutney recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chilean Sea Bass with ginger mango chutney Recipe
Chilean Sea Bass with ginger mango chutney is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Chilean Sea Bass with ginger mango chutney is something which I’ve loved my entire life.
To bewith this particular recipe, we must 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 that.
The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
- Take 1 filet (14 oz) Chilean sea bass
- Make ready Marinade:
- Take 2 Tbsp soy sauce
- Take 2 Tbsp mango purée with chunks
- Take 1 Tbsp sriracha sauce
- Get 1 Tbsp chopped ginger
- Get 2 Tbsp water
- Get 1 cup jasmine rice
- Prepare 1/4 cup diced carrots
- Make ready 1/4 cup green peas
- Take 1/4 cup chopped scallions making sure to include the white part
- Take 1 slice chopped
- Make ready 1 Tbsp soy sauce
Instructions to make Chilean Sea Bass with ginger mango chutney:
- Rinse the sea bass filet and pat dry. - Evenly slice the filet in half to make two 7 oz servings
- Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). - Let sit in marinade for 1 hour.
- Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides.
- 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.
- Prepare rice as directed on pkg. - Chill rice for 20 minutes in the fridge.
- Add chopped to the pan and cook until is slightly crisp.
- Add the remaining scallions and sauté for 30 seconds. - Add the chopped carrots and peas.
- Add the cold cooked rice along with 1 Tbsp soy sauce. - Stir over med heat until all ingredients are blended.
- Serve sea bass with veggie rice and egg rolls. - * My egg rolls were a total cheat from the local Chinese restaurant
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