Sambal Lemongrass and Ginger Sea Bass

Sambal Lemongrass and Ginger Sea Bass

A delightful dish combining the richness of sea bass with spicy sambal, fresh ginger, and aromatic lemongrass, perfect for weeknight dinners or special occasions.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Southeast Asian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces sea bass fillets Use fresh fillets for best results.
2 tablespoons sambal oelek Adjust to taste based on spice preference.
1 tablespoon fresh ginger, grated Freshly grated ginger enhances flavor.
1 tablespoon lemongrass, finely chopped Substitute with lemon zest and lime juice if needed.
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste Adjust seasoning as needed.
Lime wedges for serving Adds freshness to the dish.
Fresh cilantro for garnish For color and additional flavor.

Method

Preparation

Preheat the grill or a frying pan over medium heat.
In a bowl, mix sambal oelek, ginger, lemongrass, garlic, and vegetable oil until well combined.
Season the sea bass fillets with salt and pepper. Coat them generously with the sambal mixture.

Cooking

Place the fillets on the grill or in the pan, cooking for about 4-5 minutes on each side, or until cooked through and flaky.
Serve with lime wedges and garnish with fresh cilantro.

Notes

Make sure to use fresh ingredients for the best flavor. Adjust the sambal based on your spice preference. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.