Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chilean sea bass with ginger mango chutney. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
RECIPE BELOW: This Chilean sea bass is tender and flaky with a rich flavor and a light gingerly taste. The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish.
Chilean Sea Bass with ginger mango chutney is one of the most popular of recent trending meals in the world. 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 fine and they look fantastic.
To get started with this 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 can achieve that.
The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
- Get 1 filet (14 oz) Chilean sea bass
- Take Marinade:
- Prepare 2 Tbsp soy sauce
- Prepare 2 Tbsp mango purée with chunks
- Make ready 1 Tbsp sriracha sauce
- Make ready 1 Tbsp chopped ginger
- Take 2 Tbsp water
- Prepare 1 cup jasmine rice
- Take 1/4 cup diced carrots
- Make ready 1/4 cup green peas
- Get 1/4 cup chopped scallions making sure to include the white part
- Prepare 1 slice bacon chopped
- Take 1 Tbsp soy sauce
This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb. 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. Fun fact: Chilean sea bass was nearly fished into extinction after its mere mention in Jurassic Park!
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 bacon to the pan and cook until bacon 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
That's actually not a very fun fact. Add some vegetable oil to the pan and then add your Chilean sea bass, skin side down, to the pan. Photo about Pan-seared chilean sea bass served with mango salsa, mashed potato and spinach. This spicy mango chutney is a delicious way to enjoy seasonal mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices.
So that’s going to wrap this up with this exceptional food chilean sea bass with ginger mango chutney recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
