Recipe of Perfect Chilean Sea Bass with ginger mango chutney

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, chilean sea bass with ginger mango chutney. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chilean Sea Bass with ginger mango chutney is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chilean Sea Bass with ginger mango chutney is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have 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:

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

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

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