Pan-Seared Sea Bass with Thai Tamarind Glaze

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate sea bass fillets pan-seared to golden perfection and finished with a tangy, sweet tamarind glaze inspired by authentic Thai flavors. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, tamarind paste, palm sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) sea bass fillets
3 tbsp tamarind paste
2 tbsp, finely chopped palm sugar
1 tbsp fish sauce
2 tbsp, freshly squeezed lime juice
2 tbsp vegetable oil
3 cloves, minced garlic cloves
1/2 tsp red chili flakes
2 tbsp, chopped for garnish fresh cilantro

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Instructions

Step 1: Pat dry 4 sea bass fillets and season lightly with salt. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 2-3 minutes until opaque and cooked through. Remove from the pan and set aside.
Step 2: In the same skillet, reduce heat to medium and add 3 minced garlic cloves and 1/2 tsp red chili flakes. Sauté for 30 seconds until fragrant but not burnt.
Step 3: Stir in 3 tbsp tamarind paste, 2 tbsp palm sugar, 1 tbsp fish sauce, and 2 tbsp freshly squeezed lime juice. Cook for 2-3 minutes, stirring constantly, until the glaze thickens slightly and coats the back of a spoon.
Step 4: Return the sea bass fillets to the skillet and spoon the tamarind glaze over them for 1 minute to warm and coat.
Step 5: Transfer fillets to plates, drizzle with extra glaze, and garnish with 2 tbsp chopped fresh cilantro before serving.