Pan-Seared Thai Sea Bass with Lemongrass and Chili

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.

A delicate sea bass fillet pan-seared and infused with fragrant lemongrass and fresh chili, served with a tangy lime dressing. This Thai-inspired seafood recipe (gluten free), ready in about 22 minutes, pairs sea bass fillets, lemongrass stalk, red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 12 min Serves 4 Thai cuisine 250 cal/serving

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Ingredients

4 pieces, 6 oz each sea bass fillets
1, finely chopped lemongrass stalk
1 small, thinly sliced red chili
2 tbsp lime juice
1 tbsp fish sauce
1 tsp brown sugar
2 tbsp vegetable oil
2 tbsp, chopped fresh cilantro
2 cloves, minced garlic

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Instructions

Step 1: Pat dry 4 sea bass fillets (6 oz each) and season lightly with salt. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat.
Step 2: Add 2 minced garlic cloves, 1 finely chopped lemongrass stalk, and 1 thinly sliced red chili to the oil, sautéing for 1 minute until aromatic but not browned.
Step 3: Place the sea bass fillets skin-side down in the skillet, cooking for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 3 minutes until the fish is opaque and flakes easily.
Step 4: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, and 1 tsp brown sugar until the sugar dissolves.
Step 5: Drizzle the lime dressing over the cooked sea bass and garnish with 2 tbsp chopped fresh cilantro before serving.