Striped bass with mango & pickled ginger salad
Indulge in the fresh flavors of striped bass paired perfectly with juicy mango and zesty pickled ginger in this vibrant and enticing salad.
Ingredients:
- 1 tablespoon canola oil
- 90g skinless chicken breast, coarsely chopped
- 5 garlic cloves, sliced
- 2 large shallots, sliced
- One 1-inch piece of fresh ginger, thinly sliced
- 1 tablespoon all-purpose flour
- 2 cups dry red wine
- 3 cups chicken stock or low-sodium broth
- 1 tablespoon unsalted butter, cubed
- 2 tablespoons julienned mango
- 1 tablespoon finely chopped tomato
- 1 tablespoon thinly sliced pickled ginger
- 2 teaspoons thinly sliced cilantro
- 2 teaspoons blanched peanuts, chopped (see Note)
- 1/2 teaspoon fish sauce
- 1 lime, halved
- Four 7-ounce skinless striped bass fillets
- Kosher salt
- Freshly ground black pepper
Instructions:
- Heat the oil in a medium saucepan. Cook the chicken over medium-high heat until it turns brown, stirring frequently, for approximately 3 minutes. Add the garlic, shallots, and ginger and cook until they begin to soften, around 3 minutes. Stir in the flour and cook for about 1 minute. Pour in the wine and let it simmer until it reduces by two-thirds, which should take about 5 minutes. Add the chicken stock and let it simmer until it reduces and slightly thickens, approximately 10 minutes. Finally, whisk in the butter. Sieve the sauce into a small bowl, discarding the solids, and keep it warm.Combine mango, tomato, red onion, pickled ginger, cilantro, peanuts, and fish sauce in a small bowl. Season with fresh lime juice to taste.Preheat the oven to 400°F and grease a large baking dish with butter. Season the fish on both sides with salt and pepper. Arrange the fillets in the baking dish and add 1 cup of water. Bake for roughly 20 minutes, or until a metal skewer inserted into the fish feels warm.To serve, place the fish on plates and add the prepared salad on top. Drizzle some of the sauce around the fish and serve the remainder at the table.
Summary:
- Calories: 912 kcal
- Fat: 28 g
- Protein: 26 g
- Carbs: 54 g
- Potassium: 1583 mg
- Magnesium: 135 mg