Recipe of Award-winning Chilean Sea Bass with ginger mango chutney

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Homemade Chilean Sea Bass with ginger mango chutney. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chilean Sea Bass with ginger mango chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilean Sea Bass with ginger mango chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chilean Sea Bass with ginger mango chutney is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chilean Sea Bass with ginger mango chutney estimated approx 40 mins.

To begin with this recipe, we have to 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.

My first experience with Chilean sea bass was 4 years ago and I fell in love. My love affair with Asian food inspired me to create this dish and it has been a favorite since. The mango mixes well with the chopped ginger giving the dish a sweet bite.

Ingredients and spices that need to be Take to make Chilean Sea Bass with ginger mango chutney:

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

Instructions to make 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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