Pan-Seared Thai Sea Bass with Lemongrass and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 22 minutes pairs 6 oz each sea bass fillets, finely chopped lemongrass stalk, small, thinly sliced 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 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: 12 min Serves 4 Thai cuisine 250 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Drizzle the lime dressing over the cooked sea bass and garnish with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Pan-Seared Thai Sea Bass with Lemongrass and Chili take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Thai Sea Bass with Lemongrass and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each sea bass fillets from drying out.

Can I substitute ingredients in Pan-Seared Thai Sea Bass with Lemongrass and Chili?

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 Thai Sea Bass with Lemongrass and Chili 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.

Is Pan-Seared Thai Sea Bass with Lemongrass and Chili gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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