Ingredients for Thai Grilled Sea Bass Pla Pao
- Sea Bass Fillet
- Plain Nonfat Yogurt
- Coconut Extract
- Red Curry Paste
- 2 cloves minced garlic
- Lime, Zest Of
- Lime, Juice Of
- 1/4 cup chopped cilantro
- Lemongrass
- Thai Red Chili Peppers
- 1/4 cup fish sauce
- Ponzu Sauce
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How to Make Thai Grilled Sea Bass Pla Pao
- In a medium bowl, whisk together 1/4 cup fish sauce, 2 tablespoons brown sugar, 2 tablespoons lime juice, 1 tablespoon grated ginger, 2 cloves minced garlic, 1 red chili finely chopped (or less, to taste), 1/4 cup chopped cilantro, and 1 teaspoon ground coriander.
- Place the Chilean sea bass fillets (about 1 pound total) in a resealable plastic bag or shallow dish. Pour the marinade over the fish, ensuring it's coated evenly. Marinate at room temperature for at least 30 minutes, or up to 1 hour for maximum flavor.
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the sea bass fillets for 4-5 minutes per side, or until cooked through and flaky. Baste frequently with the marinade during grilling.
- Remove from grill and let rest for 2-3 minutes before serving.
- Serve immediately with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions (optional). Garnish with fresh lime wedges and chili sauce (Sriracha or your preferred brand).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
4g
Carbs
2g