Pan-Seared Sea Bass with Thai Coconut Lime Sauce
Delicate sea bass fillets pan-seared to a crisp golden finish, served with a tangy Thai-inspired coconut lime sauce. This thai-inspired seafood ready in about 25 minutes blends fillets (6 oz each) sea bass fillets, salt, freshly ground black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 1/2 tsp salt
- 1 tsp, freshly ground black pepper
- 3 tbsp vegetable oil
- 1 cup coconut milk
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp, finely grated fresh ginger
- 2 cloves, minced garlic cloves
- 1/2 tsp red chili flakes
- 1/4 cup chopped fresh cilantro
- 2, sliced thin green onions
Instructions
- Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat.
- Step 2: Add sea bass fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden. Flip carefully and cook for another 2-3 minutes until fish is opaque and flakes easily. Remove from pan and keep warm.
- Step 3: In a small saucepan over medium heat, combine 1 cup coconut milk, 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp finely grated fresh ginger, 2 minced garlic cloves, and 1/2 tsp red chili flakes. Bring to a gentle simmer and cook for 5 minutes until sauce slightly thickens and flavors meld.
- Step 4: Remove sauce from heat and stir in 1/4 cup chopped fresh cilantro and 2 thinly sliced green onions.
- Step 5: Spoon the warm Thai coconut lime sauce over the seared sea bass fillets and serve immediately with steamed jasmine rice or greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Sea Bass with Thai Coconut Lime Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Sea Bass with Thai Coconut Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Sea Bass with Thai Coconut Lime Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Sea Bass with Thai Coconut Lime Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Sea Bass with Thai Coconut Lime Sauce?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
