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Chilean Sea Bass With Ginger Mango Chutney Recipe

Chilean Sea Bass with ginger mango chutney Recipe
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Category : Seafood
Cooking Time : 40 minutes
Serving : 2
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Prepare the ingredients before making Chilean Sea Bass with ginger mango chutney in your home. Then, follow these steps below to serve Chilean Sea Bass with ginger mango chutney for your family or friends.

Ingredients: Chilean Sea Bass with ginger mango chutney

  • 1 filet (14 oz) Chilean sea bass
  • Marinade:
  • 2 Tbsp soy sauce
  • 2 Tbsp mango purée with chunks
  • 1 Tbsp sriracha sauce
  • 1 Tbsp chopped ginger
  • 2 Tbsp water
  • 1 cup jasmine rice
  • 1/4 cup diced carrots
  • 1/4 cup green peas
  • 1/4 cup chopped scallions making sure to include the white part
  • 1 slice bacon chopped
  • 1 Tbsp soy sauce

How to Make Chilean Sea Bass with ginger mango chutney

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Chilean Sea Bass with ginger mango chutney in your home by yourself.

    Step 1
  • Rinse the sea bass filet and pat dry. Evenly slice the filet in half to make two 7 oz servings
  • Step 2
  • Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). Let sit in marinade for 1 hour.
  • Step 3
  • Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides.
  • Step 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.
  • Step 5
  • Prepare rice as directed on pkg. Chill rice for 20 minutes in the fridge.
  • Step 6
  • Add chopped bacon to the pan and cook until bacon is slightly crisp.
  • Step 7
  • Add the remaining scallions and sauté for 30 seconds. Add the chopped carrots and peas.
  • Step 8
  • Add the cold cooked rice along with 1 Tbsp soy sauce. Stir over med heat until all ingredients are blended.
  • Step 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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