This baked lemongrass sea bass recipe is a firm favourite of mine to make during spring/summertime. Basically, whenever the weather gets a little warmer, these are the flavours I crave. The acidity, paired with a little tingle of spice, really helps to open up the palate and appetite. Perhaps it reminds me a little of the summer holidays to Southeast Asia when I was young, reminiscing about how these flavours work like magic against the hot, humid weather, and the recipe has become a way for me to cling to some of these fond memories of home.
I really love the flavour of lemongrass. It’s got such a unique flavour profile, featuring a sharp, tangy and citrusy taste plus a minty touch. For this recipe, I have mixed it together with the likes of ginger, garlic, fish sauce, chilli flakes, rice vinegar, fresh coriander, lime, etc., to coat them over some sea bass fillets. The results make a great light dish and feature this terrific little flavour party.
What Does Lemongrass Taste Like
Lemongrass is one of the most distinctive ingredients in Southeast Asian cooking. It is a type of perennial grass that grows specifically in tropical climates, and is especially popular in both Thai and Vietnamese cuisines. Despite its name, it doesn’t actually taste like lemon. Instead, it has a bright citrusy flavour with subtle notes of ginger, mint, and floral herbs. Lemongrass is typically used in marinades and sauces, adding a fresh, aromatic fragrance that pairs particularly well with seafood, chicken, and coconut-based dishes.
Why You’d Love This Thai Oven-Baked Lemongrass Sea Bass Recipe
Sea bass has a naturally delicate and slightly sweet flavour profile that acts as the perfect canvas for bold aromatics. The flavours complement one another impeccably, creating a vibrant flavour party to the palate. It’s easy to make, and it’s a light, healthy weeknight dinner that you can make in under 30 minutes.
What to Serve with Lemongrass Sea Bass
You can’t go wrong with serving the lemongrass sea bass with some Jasmine rice or coconut rice. Perhaps with some stir-fried vegetables or salad on the side to complete the meal.
How to Make Lemongrass Sea Bass
Ingredients You Need
- Sea Bass Fillets – feel free to try with other white fish varieties such as cod, sea bream, tilapia, etc.
- Lemongrass
- Red Chillies or Chilli Flakes – to give it a nice little kick
- Garlic
- Ginger – helps to dispel any fishy taste from the fish
- Fish Sauce – for adding an umami savoury flavour edge
- Lime Juice
- Brown Sugar
- Kaffir Lime Leaves – to add a perfumy citrusy fragrance to the overall dish
- Fresh Coriander
- Cooking Oil
- Salt
Recipe Notes & Cooking Tips
- Sea bass fillets are used for this recipe as they are convenient and readily available on supermarket shelves. But it would work like a beauty if you could get your hands on a whole fish, too!
- When preparing lemongrass for cooking, remove the tough outer layers and finely chop the tender white and pale green part of the stalk. This section contains the most flavour and blends easily into the marinade.
- It’s not essential, but if you own a mortar & pestle, you can further mince the ingredients into a paste to rub over the sea bass.
- If time allows, let the sea bass fillets marinate in the ingredients for a short 5-15 minutes. This would allow the flavours to seep through without over-marinating, where the acid could change the texture of the fish. Marinate a little longer, at least 30 minutes, if using whole fish.
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Easy Thai-Inspired Oven-Baked Lemongrass Sea Bass Recipe
Ingredients
- 1 tsp Salt
- 180 g Sea Bass
- 2 stalks Lemongrass (finely chopped)
- 1 tsp Red Chillies (finely chopped) / Chilli Flakes
- 3 cloves Garlic minced
- 10 g Ginger grated
- 1 tbsp Brown Sugar
- 1½ tbsp Fish Sauce
- 1½ tbsp Lime Juice
- 1 tbsp Cooking Oil (Vegetable/Sunflower Seed)
- 10 g Fresh Coriander Leaves & Stalk
- 5 pieces Kaffir Lime Leaves roughly crumbled
Instructions
- Rub salt over the sea bass fillets. Place the fillets, skin-side down, onto a lined baking tray.1 tsp Salt, 180 g Sea Bass
- Mix togther all the remaining ingredients and pour evenly over the fish fillets. Set aside and let marinate for 5-15 minutes.2 stalks Lemongrass (finely chopped), 1 tsp Red Chillies (finely chopped) / Chilli Flakes, 3 cloves Garlic, 10 g Ginger, 1 tbsp Brown Sugar, 1½ tbsp Fish Sauce, 1½ tbsp Lime Juice, 1 tbsp Cooking Oil (Vegetable/Sunflower Seed), 10 g Fresh Coriander Leaves & Stalk, 5 pieces Kaffir Lime Leaves
- Meanwhile, preheat the oven to 180°C. Place the baking tray into the middle rack of the oven and bake for 20 minutes until the fish is cooked through. Serve immediately.
Notes
- Feel free to swap out the seabass with other white fish varieties such as cod, etc.
- Using fresh ginger and garlic is highly recommended to bring out the best of flavours.
- To chop the lemongrass, trim away the root end and tough outer layers before chopping the tender white and light green parts.
- If time allows, let the sea bass fillets marinate in the ingredients for a short 5-15 minutes. This would allow the flavours to seep through without over-marinating.
- If using whole fish, marinate a little longer for about 30 minutes.
- It’s not essential, but if you own a mortar & pestle, you can further mince the ingredients into a paste to rub over the sea bass.
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