Simple Way to Make Favorite Chilean Sea Bass with ginger mango chutney
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You may well prefer preparing food with your oven, but using a microwave instead will cost you much less money. Maybe the realization that an oven uses 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is especially effective when it's full before a cycle is commenced. By cool drying or even air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.
The kitchen by itself offers you many small ways by which energy and money can be saved. Green living is not that difficult. Mostly, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let's go back to chilean sea bass with ginger mango chutney recipe. To cook chilean sea bass with ginger mango chutney you only need 13 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Chilean Sea Bass with ginger mango chutney:
- Provide 1 filet (14 oz) of Chilean sea bass.
- Get of Marinade:.
- You need 2 Tbsp of soy sauce.
- Use 2 Tbsp of mango purée with chunks.
- You need 1 Tbsp of sriracha sauce.
- Use 1 Tbsp of chopped ginger.
- Get 2 Tbsp of water.
- Provide 1 cup of jasmine rice.
- Take 1/4 cup of diced carrots.
- Use 1/4 cup of green peas.
- Take 1/4 cup of chopped scallions making sure to include the white part.
- Provide 1 slice of bacon chopped.
- Get 1 Tbsp of soy sauce.
Instructions 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.
My love affair with Asian food inspired me to create this dish and it has been a favorite since. The mango mixes well with the chopped ginger giving the dish a sweet bite. summerplace. The firm and fatty flesh of Chilean sea bass makes it an ideal choice for the grill. A hot-sweet grilled mango and red pepper salsa provides delicious contrast to the rich fish. My love affair with Asian food inspired me to create this dish and it has been a favorite since.
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