Fast Cooking Methods Chilean Sea Bass with ginger mango chutney Delicious Perfect

Without fail cooking ultimate Chilean Sea Bass with ginger mango chutney easy, bouncy, practical.

13 ingredients, 9 steps, cooking Chilean Sea Bass with ginger mango chutney

Good Evening my mother, now you get cook recipe Chilean Sea Bass with ginger mango chutney with 13 ingredients and 9 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Chilean Sea Bass with ginger mango chutney.

Ingredients all Chilean Sea Bass with ginger mango chutney

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

If all basic ingredients Chilean Sea Bass with ginger mango chutney it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Stages Cooking 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
  

1. Finish and Enjoy.

That’s it how easy cook with practice recipes Chilean Sea Bass with ginger mango chutney, you also do look for more recipes culinary other interesting on web us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy easy, tasty, and nutritious to cuisine fatty, hard, spicy, sweet, salty acid is on our web. Thank you for reading the ultimate recipe Chilean Sea Bass with ginger mango chutney.