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 .
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.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 128
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