Chilean Sea Bass with ginger mango chutney. I decided to go my own path and quickly make up. Mango chutney is EASY to make! This tangy, tasty condiment is a perfect dip or accompaniment to chicken, pork, or lamb.

Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. That's actually not a very fun fact. Add your halved cherry tomatoes and top with fried sweet potato straws. You can cook Chilean Sea Bass with ginger mango chutney using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chilean Sea Bass with ginger mango chutney

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

Skinless portions are suggested but the fish can be cooked with the skin on. 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 ginger mango chutney instructions

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.

My Mango Ginger Chutney recipe is layered with flavors. Curried mango chutney is delicious with so many things. Instead of the standard fruit salad, how about an easy chutney recipe? This mango ginger combination is tropical and balanced with a bit of heat. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes.