Pan-Seared Thai Sea Bass with Lemongrass Coconut Sauce
Delicately pan-seared sea bass fillets paired with a fragrant lemongrass-infused coconut sauce, delivering a taste of coastal Thailand. This thai-inspired seafood ready in about 25 minutes blends fillets (6 oz each) sea bass fillets, coconut milk, minced garlic cloves 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 4, 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.
Ingredients
- 4 fillets (6 oz each) sea bass fillets
- 1 cup coconut milk
- 2 stalks, bruised and chopped lemongrass stalks
- 3 cloves, minced garlic cloves
- 1-inch piece, grated fresh ginger
- 1 small, sliced red chili
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 3 tbsp vegetable oil
- 2 tbsp chopped fresh cilantro
- to taste salt
- to taste black pepper
Instructions
- Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with salt and black pepper to taste. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add the sea bass fillets skin-side down and cook for 4-5 minutes until skin is golden and crisp, then flip and cook for another 3 minutes until cooked through. Remove from pan and keep warm.
- Step 3: In a small saucepan, heat 1 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves, 1-inch grated fresh ginger, 2 bruised and chopped lemongrass stalks, and 1 sliced small red chili. Sauté for 2 minutes until fragrant.
- Step 4: Pour in 1 cup coconut milk and bring to a gentle simmer. Season with 2 tbsp fish sauce and 1 tbsp lime juice. Let simmer for 5 minutes until the sauce thickens slightly and the lemongrass infuses the coconut milk.
- Step 5: Strain the sauce to remove lemongrass pieces, then pour over the sea bass fillets. Garnish with 2 tbsp chopped fresh cilantro and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Thai Sea Bass with Lemongrass Coconut Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 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 Coconut 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 Coconut 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 Coconut Sauce 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.
What goes well with Pan-Seared Thai Sea Bass with Lemongrass Coconut 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.
