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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going 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 tasty. This will be really delicious.

You didn't make me your spring rolls? Chilean Sea Bass recipes are the best. I decided to go my own path and quickly make up.

Chilean Sea Bass with ginger mango chutney is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Chilean Sea Bass with ginger mango chutney is something which I have loved my entire life.

To get started with this recipe, we must 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 can achieve that.

The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
  1. Make ready 1 filet (14 oz) Chilean sea bass
  2. Make ready Marinade:
  3. Make ready 2 Tbsp soy sauce
  4. Prepare 2 Tbsp mango purée with chunks
  5. Make ready 1 Tbsp sriracha sauce
  6. Make ready 1 Tbsp chopped ginger
  7. Prepare 2 Tbsp water
  8. Prepare 1 cup jasmine rice
  9. Take 1/4 cup diced carrots
  10. Take 1/4 cup green peas
  11. Make ready 1/4 cup chopped scallions making sure to include the white part
  12. Get 1 slice bacon chopped
  13. Prepare 1 Tbsp soy sauce

Just add some white rice and a rum punch and you'll think. Mango chutney is EASY to make! 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 sweetness from the mangoes, raisins, and sugar.

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

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. The Sous Vide method of cooking sea bass results in a fish that is firm but still tender. Skinless portions are suggested but the fish can be cooked with the skin on. Photo "Sea bass ceviche with ginger, salmon caviar, mango puree and pes" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.

So that’s going to wrap it up for this exceptional food chilean sea bass with ginger mango chutney recipe. Thanks so much for reading. I’m confident that you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!