Striped Bass with Mango & Pickled Ginger Salad

Name: Striped Bass with Mango & Pickled Ginger Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 3 ounces 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

Servings: persons

1 tablespoon canola oil
3 ounces 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

1
make the sauce In a medium saucepan, heat the oil.
2
Add the chicken and cook over moderately high heat, stirring, until browned, about 3 minutes.
3
Add the garlic, shallots and ginger and cook until starting to soften, about 3 minutes.
4
Add the flour and cook, stirring, for 1 minute.
5
Add the wine and simmer until reduced by two-thirds, about 5 minutes.
6
Stir in the chicken stock and simmer until reduced and slightly thickened, about 10 minutes.
7
Whisk in the butter.
8
Strain the sauce through a fine sieve into a small bowl and keep warm.
9
Discard the solids.
10
make the salad In a small bowl, combine the mango, tomato, red onion, pickled ginger, cilantro, peanuts and fish sauce.
11
Season with fresh lime juice.
12
prepare the fish Preheat the oven to 400 and butter a large baking dish.
13
Season the fish on both sides with salt and pepper.
14
Place the fillets in the baking dish and add 1 cup of water.
15
Bake for about 20 minutes, until a metal skewer inserted in the fish is warm to the touch.
16
To serve, transfer the fish to plates and top with the salad.
17
Drizzle some of the sauce around the fish and pass the rest at the table.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon canola oil, 3 ounces skinless chicken breast, coarsely chopped, 5 garlic cloves, sliced, 2 large shallots, sliced, and more.

Yes, Striped Bass with Mango & Pickled Ginger Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!