Pan-Seared Thai Sea Bass with Lemongrass and Chili Sauce

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 fragrant pan-seared sea bass fillet complemented by a vibrant lemongrass and chili sauce, inspired by authentic Thai seafood flavors. This Thai-inspired seafood recipe, ready in about 20 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 320 calories and feeds 2, 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: 10 min Serves 2 Thai cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 2 sea bass fillets (6 oz each) and season lightly with salt. Heat 2 tbsp vegetable oil in a 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. Flip and cook for another 2-3 minutes until cooked through.
Step 2: While the fish cooks, combine 1 finely chopped lemongrass stalk, 1 small finely sliced red chili, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar in a small bowl. Stir until the sugar dissolves and the sauce is fragrant.
Step 3: Remove the fish from the skillet and spoon the lemongrass chili sauce over each fillet. Garnish with 1 tbsp chopped fresh cilantro and 2 thinly sliced green onions for a fresh finish. Serve immediately.