Fried Seabass with Mango Yoghurt Dressing

This is really good.

Still searching for what to cook ?

Name: Fried Seabass with Mango Yoghurt Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 2 tablespoon Japanese wine or sake; 4 1.5" inch thick seabass; 1/4 tsp Salt; 1/8 tsp Pepper to taste; 1/2 cup All purpose flour (if you have speci; 1 tablespoon fried garlic bits as topping; 2 mango cheeks, ripe scooped out; 1 plain yoghurt

Find the most delicious recipes here

INGREDIENTS

2 tablespoon Japanese wine ; or sake
4 1.5" inch thick seabass
1/4 tsp Salt
1/8 tsp Pepper ; to taste
1/2 cup All purpose flour ; (if you have speci
1 tablespoon fried garlic bits ; as topping
2 mango cheeks, ripe ; scooped out
1 plain yoghurt

Servings

INSTRUCTIONS

Procedure:

You will need 1 pound fresh seabass fillets, cut into thick 1 1/2 thick inch slices. Add japanese wine to the fish an hour or two before cooking , enough to coat. Japanese wine helps remove the fishy smell. You can marinate the fish in the refrigerator.

Rub fish with salt and pepper 30 minutes prior to cooking.

Heat oil until you see a small amount of bubbling in the oil when you dip a wooden chopstick.

Coat seabass fillets lightly in flour on all sides. Add to the pan, skin side down first. When the sides are a little brown, turn the fish to be able to cook the other side. Do not overcook.

Once all the fish are cooked, sprinkle with fried garlic bits for added flavor .

Sauce:

In a blender, add mango pulp and yoghurt or mayonnaise. Mix until well blended and serve. Adjust to your taste. You may add a little sugar if the mango is too tart.

NOTES

Alert editor

Fried Seabass with Mango Yoghurt Dressing

2 tablespoon Japanese wine or sake
4 1.5" inch thick seabass
1/4 tsp Salt
1/8 tsp Pepper to taste
1/2 cup All purpose flour (if you have speci
1 tablespoon fried garlic bits as topping
2 mango cheeks, ripe scooped out
1 plain yoghurt

Procedure:

Rub fish with salt and pepper 30 minutes prior to cooking.

Heat oil until you see a small amount of bubbling in the oil when you dip a wooden chopstick.

Coat seabass fillets lightly in flour on all sides. Add to the pan, skin side down first. When the sides are a little brown, turn the fish to be able to cook the other side. Do not overcook.

Once all the fish are cooked, sprinkle with fried garlic bits for added flavor .

Sauce:

In a blender, add mango pulp and yoghurt or mayonnaise. Mix until well blended and serve. Adjust to your taste. You may add a little sugar if the mango is too tart.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (121g)
Recipe Makes: 4

Calories: 128
Calories from Fat: 4 (3%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.9mg		0 %
Potassium 190.9mg		5 %
Total Carbohydrate 30.4g		9 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 27.9g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 128

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe