Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chilean sea bass with ginger mango chutney. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chilean Sea Bass with ginger mango chutney is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Chilean Sea Bass with ginger mango chutney is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook chilean sea bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chilean Sea Bass with ginger mango chutney:

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