Ingredients for Sea Bass Thai Style
- Sea Bass Fillets
- Fresh Coriander
- Fresh Ginger
- Orange, Juice Of
- Lemon, Juice Of
- Light Soy Sauce
- Spring Onion
- Thai Fish Sauce
- Rice Wine Vinegar
- Red Chile
- Sweet Chili Sauce
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How to Make Sea Bass Thai Style
- Prepare the Thai dressing: In a medium bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1/2 teaspoon red pepper flakes (or to taste), and 1/4 cup chopped cilantro.
- Prepare the vegetables: Wash and chop 1 cup carrots, 1 cup bell peppers (any color), 2 spring onions (chopped), 1 cup pak choy (roughly chopped), 1/2 cup bean sprouts, and 1/2 cup fennel (thinly sliced). Set aside.
- Prepare the parsley mash: While vegetables are prepping, make a simple mashed potato and stir in 1/4 cup chopped fresh parsley and salt and pepper to taste.
- Preheat your grill or large skillet to medium-high heat.
- Place sea bass fillets (about 2, 6 oz each) on a large sheet of heavy-duty tin foil. Shiny side up.
- Score the fillets lightly, being careful not to cut all the way through.
- Spoon the Thai dressing evenly over the sea bass fillets.
- Fold up the foil sides to create a sealed packet (like a pouch).
- Drizzle the bottom of each foil packet with 1 teaspoon of oil.
- Place the foil packets on the preheated grill or skillet and cook for 10-12 minutes, or until the sea bass is cooked through and flakes easily with a fork.
- While the sea bass cooks, stir-fry the vegetables in a separate pan with 1 tablespoon of oil until tender-crisp (about 5 minutes).
- Carefully remove the sea bass foil packets from the heat. Let them rest for 2 minutes before carefully opening.
- Serve the sea bass immediately with the stir-fried vegetables and parsley mash. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
23g
Fat
4g
Carbs
3g
