Easiest Way to Make Ultimate Chilean Sea Bass with ginger mango chutney

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chilean sea bass with ginger mango chutney. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chilean Sea Bass with ginger mango chutney is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Chilean Sea Bass with ginger mango chutney is something that I have loved my whole life.

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. Take 1 filet (14 oz) Chilean sea bass
2. Get Marinade:
3. Prepare 2 Tbsp soy sauce
4. Make ready 2 Tbsp mango purée with chunks
5. Get 1 Tbsp sriracha sauce
6. Make ready 1 Tbsp chopped ginger
7. Prepare 2 Tbsp water
8. Make ready 1 cup jasmine rice
9. Get 1/4 cup diced carrots
10. Make ready 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

Steps 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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