Hello, I am Kate. Today, I’m gonna show you how to make chilean sea bass with ginger mango chutney recipe. Never miss 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 bit tastier. This will be really 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 popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chilean Sea Bass with ginger mango chutney is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this 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 cook it.
The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
- Take 1 filet (14 oz) Chilean sea bass
- Make ready Marinade:
- Make ready 2 Tbsp soy sauce
- Prepare 2 Tbsp mango purée with chunks
- Make ready 1 Tbsp sriracha sauce
- Make ready 1 Tbsp chopped ginger
- Prepare 2 Tbsp water
- Get 1 cup jasmine rice
- Take 1/4 cup diced carrots
- Take 1/4 cup green peas
- Get 1/4 cup chopped scallions making sure to include the white part
- Take 1 slice chopped
- Get 1 Tbsp soy sauce
Steps 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
So that’s going to wrap it up for this distinctive dish chilean sea bass with ginger mango chutney recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
