Tamarind-Glazed Chilean Sea Bass with Coconut-Lemongrass Rice
Tender Chilean sea bass glazed with a sweet and tangy tamarind sauce, served atop fragrant coconut and lemongrass-infused jasmine rice. This asian-inspired seafood ready in about 50 minutes pairs (6 oz each) Chilean sea bass fillets, tamarind paste, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 4 pieces (6 oz each) Chilean sea bass fillets
- 3 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 2 minced garlic cloves
- 1 tsp grated fresh ginger
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 bruised and cut into 3 pieces lemongrass stalk
- 1 1/4 cups water
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: In a small saucepan, combine 3 tbsp tamarind paste, 2 tbsp brown sugar, 1 tbsp soy sauce, 2 minced garlic cloves, and 1 tsp grated fresh ginger. Simmer over medium heat for 5 minutes until thick and glossy, then remove from heat.
- Step 2: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, combine the rice with 1 cup coconut milk, 1 1/4 cups water, 1 bruised lemongrass stalk cut into 3 pieces, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is tender.
- Step 3: Remove lemongrass from rice and fluff with a fork. Stir in 1/4 cup chopped fresh cilantro.
- Step 4: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Pat dry 4 Chilean sea bass fillets and sear skin-side down for 4 minutes until crispy. Flip and cook an additional 3 minutes until fish is opaque and flakes easily.
- Step 5: Brush the tamarind glaze evenly over the cooked fillets and cook for 1 more minute to caramelize the glaze.
- Step 6: Serve each glazed sea bass fillet atop a bed of coconut-lemongrass rice, garnished with extra cilantro if desired.
Frequently asked questions
How long does Tamarind-Glazed Chilean Sea Bass with Coconut-Lemongrass Rice take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind-Glazed Chilean Sea Bass with Coconut-Lemongrass Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Tamarind-Glazed Chilean Sea Bass with Coconut-Lemongrass Rice?
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 Tamarind-Glazed Chilean Sea Bass with Coconut-Lemongrass Rice 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 Tamarind-Glazed Chilean Sea Bass with Coconut-Lemongrass Rice?
Asian 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.
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