Grilled Sea Bass With Green Curry Recipe

Prepare the fish

Rinse the sea bass inside and out under cold water and pat dry thoroughly with paper towels. Score the skin on both sides with 2–3 shallow diagonal cuts if using a whole fish (these help it cook evenly).

Season the cavity and outside of the fish with 1 tsp kosher salt and 1/4 tsp black pepper. Rub the lime zest lightly over the skin and inside the cavity. Stuff the cavity with half the cilantro and half the Thai basil leaves.

Allow the fish to rest at room temperature for 15 minutes while you prepare the grill and sauce (this brings the fish closer to ambient temperature for even cooking).

Grill the fish

Preheat a grill or grill pan to medium-high (about 400°F / 205°C). Brush the fish on both sides with 1–2 tbs neutral oil. Clean and oil the grill grates. Place the fish skin-side down and grill 5–7 minutes without moving, until the skin is browned and releases easily. Flip carefully and grill another 4–6 minutes for a whole 1–1.25 lb fish (or until internal temperature at the thickest part reaches 135–140°F / 57–60°C). For fillets, grill 3–4 minutes skin-side down and 2–3 minutes after flipping. Remove from grill and tent loosely with foil to rest 5 minutes.

While the fish rests, season lightly with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper to taste and squeeze the remaining half lime over the fish.

Aromatics

In a medium skillet or small saucepan, heat 1 tbs neutral oil over medium heat. Add the grated ginger and minced garlic; sauté 30–45 seconds until fragrant but not browned.

Add the green curry paste (3 tbs) to the pan and stir for 1 minute to bloom the spices and release aromatics.

Pour in the coconut milk (1 cup) and stock (1/2 cup), whisking to combine with the paste. Bring to a gentle simmer over medium-low heat.

Add the fish sauce (1 tbs), palm sugar (1 tsp), thinly sliced kaffir lime leaves, and sliced chilies if using. Simmer gently 4–6 minutes until the sauce thickens slightly and flavors meld. Taste and adjust seasoning—add more fish sauce for saltiness or a squeeze of the added lime juice (1 tbs) for brightness.

Just before serving, stir in the remaining chopped cilantro and Thai basil (reserve a few leaves for garnish). Keep the sauce warm on the lowest heat setting.

Place a bed of steamed jasmine rice on each plate (about 1 cup cooked rice per serving). Spoon a generous ladle (about 1/3–1/2 cup) of warm green curry sauce over the rice.

Lay the grilled sea bass on top of the sauced rice. Spoon additional sauce over the fish as desired.

Garnish with reserved cilantro and basil leaves, cucumber slices, and lime wedges. Serve immediately.