Pan-Seared Lemon-Ginger Thai Sea Bass with Coconut Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A fragrant pan-seared sea bass enhanced with zesty lemon and fresh ginger, served atop creamy coconut jasmine rice for a vibrant Thai-inspired meal. This thai-inspired seafood ready in about 40 minutes pairs fillets (6 oz each) sea bass fillets, stalk, finely chopped lemongrass stalk, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) sea bass fillets
• 1 stalk, finely chopped lemongrass stalk
• 2 tbsp grated fresh ginger
• 3 cloves, minced garlic cloves
• 1 stalk, finely chopped lemongrass stalk
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 cup coconut milk
• 1 cup jasmine rice
• 1 1/2 cups water
• 2 tbsp vegetable oil
• 1/4 cup chopped fresh cilantro
• 2, thinly sliced scallions
• 1/2 tsp red chili flakes
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rice, 1 cup coconut milk, and 1 1/2 cups water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, in a small bowl, mix 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp finely chopped lemongrass stalk, and 2 tbsp grated fresh ginger to create a marinade.
3. Step 3: Pat dry 4 sea bass fillets (6 oz each) and season both sides with salt and black pepper. Place fillets in the marinade for 10 minutes.
4. Step 4: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the marinated sea bass fillets skin-side down and cook for 4-5 minutes until the skin is golden and crisp. Flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.
5. Step 5: Remove fish and set aside. In the same pan, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add remaining 1 tbsp lemongrass and 1/2 tsp red chili flakes, cooking for another 30 seconds.
6. Step 6: Fluff the coconut jasmine rice with a fork and stir in 1/4 cup chopped fresh cilantro and 2 thinly sliced scallions.
7. Step 7: Serve each sea bass fillet over a bed of coconut jasmine rice, spooning the garlic and lemongrass mixture over the top for an aromatic finish.