How to Prepare Perfect Chilean Sea Bass with ginger mango chutney

Chilean Sea Bass with ginger mango chutney.

Chilean Sea Bass with ginger mango chutney You can have Chilean Sea Bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chilean Sea Bass with ginger mango chutney

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

Chilean Sea Bass with ginger mango chutney step by step

  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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