Pan-Seared Thai Sea Bass with Lemongrass and Chili Sauce

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

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 ready in about 20 minutes blends fillets (6 oz each) sea bass fillets, stalk, finely chopped lemongrass stalk, small, finely sliced red chili 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 320 calories and feeds 2, 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.

Prep: 10 min Cook: 10 min Serves 2 Thai cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Thai Sea Bass with Lemongrass and Chili 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 Thai Sea Bass with Lemongrass and Chili 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 Thai Sea Bass with Lemongrass and Chili Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Thai Sea Bass with Lemongrass and Chili 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.

Related recipes