Best Thai Sea Bass Recipes

GRILLED SEA BASS WITH THAI CHILI SAUCE

Grilled Sea Bass with Thai Chili Sauce image

Provided by Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups fresh lime juice
1/2 cup Thai fish sauce
1/4 cup minced garlic
1/2 cup Thai bird chiles, seeded and minced
2 tablespoons grated ginger
1/4 cup sesame oil
1/4 cup sugar
6 (5-ounce) sea bass fillets

Steps:

In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.

THAI GRILLED SEA BASS - PLA PAO

Thai Grilled Sea Bass - Pla Pao image

Chilean Sea Bass: which is not truly Sea Bass, but who cares? It is one of the most tasty types of fish you can buy. And definitely tasty, done in the Thai style.

Provided by PalatablePastime

Categories Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chilean sea bass fillet
1/2 cup plain nonfat yogurt
1/2 teaspoon coconut extract
3/4 teaspoon red curry paste
2 cloves garlic, minced
1 lime, zest of
1/4 lime, juice of
2 tablespoons chopped cilantro
1 tablespoon minced lemongrass
3 Thai red chili peppers, stemmed and minced
1 teaspoon fish sauce
1/2 teaspoon ponzu sauce (light soy sauce ok)

Steps:

Combine all ingredients except Sea Bass to form marinade.
Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
Good table condiments include lime wedges and chile sauce (sambal oelek).

SEA BASS EN PAPILLOTE WITH THAI FLAVOURS

Sea bass en papillote with Thai flavours image

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Provided by Mat Follas

Categories Dinner, Main course

Time 40m

Number Of Ingredients 9

Ingredients

2 small seabass , scaled and gutted
12 new potatoes , cleaned
small knob salted butter
coriander leaves, to serve
2 lemongrass stalks
100g chunk fresh ginger
3 garlic cloves
3 small red chillies , finely chopped
zest and juice 1 lime , plus extra wedges to serve, if you like

Steps:

Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) - you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.
Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with ¾ of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.
While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.
Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

Nutrition Facts : Calories 361 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

SEA BASS THAI STYLE

Sea Bass Thai Style image

From The Tanner Brothers. Serve with stir-fried vegetables such as carrots, peppers,spring onions, pak choy, bean sprouts and fennel and a couple of spoonfuls of parsley mash (mashed potato with fresh parsley and salt and pepper).

Provided by AmandaInOz

Categories Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 (150 g) sea bass fillets
1 bunch fresh coriander, chopped (cilantro)
1 teaspoon fresh ginger, chopped
1 orange, juice of
1 lemon, juice of
2 tablespoons light soy sauce
1 bunch spring onion, chopped
2 teaspoons Thai fish sauce
2 tablespoons rice wine vinegar
1 red chile, chopped
1 teaspoon sweet chili sauce

Steps:

Apart from the sea bass, mix all the other ingredients together.
Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag.
Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
Remove from the pan, tear open bag and serve.

THAI SEA BASS

THAI SEA BASS image

Categories Fish Broil Low Carb Low Fat Low Cal

Number Of Ingredients 7

Ingredients

1 lime
2 tbsp ginger, grated
3 tbsp soy sauce
1 tbsp veg oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
1 1/4 lb sea bass

Steps:

1. Preheat broiler. spray broiler with cooking spray. 2.Grate zest of lime to make 2 tsp. In small bowl combine zest, juice of lime, ginger, soy, oil garlic, pepper flakes and pepper. 3. Place fish skin side up. Drizzle with some sauce and broil 4 in from broiler for 20 mins. 4. Serve with remaining sauce