Seared Ocean Snapper with Coconut Lemongrass Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Pan-seared snapper fillets served with a fragrant coconut and lemongrass sauce that evokes the aquatic themes of Avatar: The Way of Water. This thai-inspired new year ready in about 25 minutes blends (6 oz each) snapper fillets, salt, black pepper 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 pieces (6 oz each) snapper fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup coconut milk
• 1, bruised and chopped lemongrass stalk
• 1-inch piece, sliced thin galangal
• 2, minced garlic cloves
• 1 small, sliced red chili
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Pat dry 4 snapper fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add snapper fillets skin-side down and sear for 4-5 minutes until the edges are crispy, then flip and cook an additional 3 minutes until opaque and cooked through. Remove and keep warm.
3. Step 3: In the same skillet, add 2 minced garlic cloves, 1 bruised and chopped lemongrass stalk, 1-inch thinly sliced galangal, and 1 sliced small red chili. Sauté for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup coconut milk and bring to a gentle simmer. Stir in 1 tbsp fish sauce and 1 tbsp lime juice. Let sauce simmer for 5 minutes until slightly thickened and aromatic.
5. Step 5: Remove lemongrass and galangal pieces from the sauce. Spoon the coconut lemongrass sauce over the snapper fillets and garnish with 2 tbsp chopped fresh cilantro before serving.