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Chilli and Lemongrass Sea Bass

Close-up of golden-skinned sea bass with a spoonful of vibrant red chilli and lemongrass sauce glistening on top.
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Crispy sea bass is always a treat, but the real star here is the chilli and lemongrass sauce. Inspired by Vietnamese sate, it’s made by gently frying aromatics until golden and lightly caramelised, then simply seasoned with salt (or fish sauce) and a touch of sugar. It’s straightforward, especially if you have a food processor, and it packs a huge flavour punch.

PS: This recipe makes more sauce than you’ll need for the fish, and that’s deliberate. Stir a spoonful through hot rice with a splash of soy sauce for the perfect side. The sauce keeps well in the fridge and is just as good with grilled meats, vegetables, or even whisked into a dressing.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lemongrass stalks, tough outer layers removed
  • 150ml vegetable oil, plus more for frying the fish
  • 2 red chillies, deseeded if preferred
  • 1 banana shallot/echalion shallot
  • 4 garlic cloves
  • 1 tbsp chilli flakes
  • 1 tsp sugar
  • ½ tsp salt or 1 tbsp fish sauce
  • 4 sea bass fillets

Instructions

  1. Finely chop the lemongrass, then blitz in a small food processor until very fine, scraping down the sides as needed. Transfer to a small saucepan with the oil and set over a medium heat. Once it starts to bubble, cook for about 5 to 7 minutes, stirring occasionally, or until softened and just turning golden.
  2. Meanwhile, roughly chop the chillies, shallot and garlic, then blitz until fine. Add this mixture to the saucepan with the lemongrass and cook for another 5 minutes, stirring from time to time. 
  3. Stir in the chilli flakes, sugar and salt (or fish sauce) and cook for 1 minute more. Transfer to a bowl to cool. This will keep in a sterilised jar in the fridge for up to 2 weeks.
  4. Heat 1-2 tbsp vegetable oil in a large non-stick frying pan over a medium-high heat. Place the sea bass fillets skin-side down in a single layer, pressing them flat with a spatula to prevent curling. Reduce the heat to medium and cook for 3 to 4 minutes, or until the skin is crisp and golden. Flip and cook for another 1 to 2 minutes, or until the flesh is opaque.
  5. Serve the sea bass skin-side up with a spoonful of the chilli and lemongrass sauce. Pair with rice and steamed vegetables, stirring some of the sauce and a splash of soy into the rice for extra flavour.

Equipment

Find it online: https://zenaskitchen.com/chilli-and-lemongrass-sea-bass/

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