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The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
- Get 1 filet (14 oz) of Chilean sea bass.
- You need of Marinade:.
- Prepare 2 Tbsp of soy sauce.
- Prepare 2 Tbsp of mango purée with chunks.
- Provide 1 Tbsp of sriracha sauce.
- Provide 1 Tbsp of chopped ginger.
- Get 2 Tbsp of water.
- Take 1 cup of jasmine rice.
- Use 1/4 cup of diced carrots.
- You need 1/4 cup of green peas.
- Provide 1/4 cup of chopped scallions making sure to include the white part.
- Prepare 1 slice of bacon chopped.
- Provide 1 Tbsp of soy sauce.
Steps to make Chilean Sea Bass with ginger mango chutney:
- Rinse the sea bass filet and pat dry. Evenly slice the filet in half to make two 7 oz servings.
- Mix marinade together and pour half over filets ( soy, sriracha, mango, ginger & water). Let sit in marinade for 1 hour..
- Add 1 Tbsp butter to a sauté pan and lightly brown fish on both sides..
- 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..
- Prepare rice as directed on pkg. Chill rice for 20 minutes in the fridge..
- Add chopped bacon to the pan and cook until bacon is slightly crisp..
- Add the remaining scallions and sauté for 30 seconds. Add the chopped carrots and peas..
- Add the cold cooked rice along with 1 Tbsp soy sauce. Stir over med heat until all ingredients are blended..
- Serve sea bass with veggie rice and egg rolls. * My egg rolls were a total cheat from the local Chinese restaurant.
With fiery ginger & nigella seeds. "With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you'll get in your local Indian restaurant. Fresh ginger and mango make a lovely combo for chutney. This chutney keeps for a few months in tightly sealed jars. Fill the chutney into sterile preserving jars and screw lids on tight. Chilean Sea Bass with Potatoes & Herb Sauce - Foxes Love Lemons.
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