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Pan-seared sea bass fillet topped with a vibrant red sambal lemongrass sauce in a black skillet

Sambal Lemongrass and Ginger Sea Bass

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 2 sea bass fillets (approx. 6oz each)
  • 2 stalks lemongrass , white part only, finely minced
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic , minced
  • 1 tablespoon sambal oelek
  • 2 tablespoons shallots , finely chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon palm sugar
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Method
 

  1. Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
  2. In a small bowl, combine the minced lemongrass, grated ginger, minced garlic, shallots, and sambal oelek to form a paste.
  3. Heat coconut oil in a non-stick skillet over medium-high heat.
  4. Place the sea bass fillets skin-side down in the skillet and sear for 4 minutes until the skin is crispy and golden.
  5. Flip the fish carefully and cook for an additional 2 minutes.
  6. Move the fillets to the side of the pan and add the prepared aromatic paste to the center, sautéing for 60 seconds until fragrant.
  7. Whisk in the lime juice, soy sauce, and palm sugar, stirring to incorporate the paste into a concentrated sauce.
  8. Spoon the sambal mixture over the fillets and cook for 1 final minute until the fish is opaque and flakes easily.
  9. Remove from heat and serve immediately, garnished with fresh cilantro if desired.