Thai Sea Bass With a Peanut and Sesame Salad

Spencer Lengsfield
by Spencer Lengsfield
2 Servings
30 min

This is a really easy but really flavourful dish, perfect for a healthy lunch or dinner. The base salad is crunchy veg dressed in a peanut, lime, chilli, sesame, and soy dressing. I topped it with crispy sea bass fillets and more dressing, along with some lime wedges and extra peanuts. This dish would work well with any fish, particularly salmon, or even steak! You could also use this salad as more of a slaw, so this recipe is really adaptable. Super quick and easy, and a nice break from all the heavy comforting food we've been eating over the holidays!

Thai Sea Bass With a Peanut and Sesame Salad
Recipe details
  • 2  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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For the dressing
  • 2 limes, juiced
  • 2 1/2 tbsp soy sauce
  • 1/2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1/2 tbsp olive oil
  • 1 red chilli, minced
  • A handful of peanuts, roughly chopped
For the salad
  • 2 sea bass fillets
  • 1/4 red cabbage, thinly sliced
  • 1/4 white cabbage, thinly sliced
  • 1/3 cucumber, julienned
  • 2 carrots, in ribbons
  • 3 spring onions, sliced
  • 4 radishes, thinly sliced
  • A handful of coriander, roughly chopped
  • 1 red onion, thinly sliced

Start by making your dressing. In a small bowl or jug, whisk together your soy sauce, lime juice, fish sauce, oil, chillies, and half of your peanuts. Don't forget to taste and adjust as necessary.
Next, move on to your salad. In a large bowl combine your thinly sliced veggies. Toss with half of your dressing, and make sure everything's well coated. Cover, and leave to sit for at least 20 minutes to let the flavours mingle.
Remove the sea bass fillets from the fridge, and pat dry. Season with salt and pepper on both sides, then heat a non-stick pan on high with some vegetable oil.
When the pan is hot, place the sea bass in the pan, skin side down. Press each fillet down to stop it curling up.
Reduce the heat to medium/high, then leave to cook for around 4 minutes until the skin is crispy.
Flip the fish, and leave to cook for another 1-2 minutes until the fish is cooked through.
Remove from the pan. Arrange your dressed salad over your platter, and place the fish on top. Finish with the rest of your dressing, and your remaining chopped peanuts. Serve with extra lime and coriander. Enjoy!