Pan-Seared Thai Sea Bass with Lemongrass Coconut 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.

Delicately pan-seared sea bass fillets paired with a fragrant lemongrass-infused coconut sauce, delivering a taste of coastal Thailand. This Thai-inspired seafood recipe, ready in about 25 minutes, pairs sea bass fillets, coconut milk, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 4 Thai cuisine 320 cal/serving

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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

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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.