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Seared Sea Bass with Spicy Lemongrass Crust Recipe To learn more, read the article:
Lemongrass Seduces with Citrusy Fragrance

Seared Sea Bass with Spicy Lemongrass Crust

by Mai Pham
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

You can substitute another white fish, such as halibut, or even chicken or pork for the sea bass.Serves four.Yields about 1 cup sauce.

From Fine Cooking 22, pp. 59
September 1, 1997

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Star Star Star Star Star by jdrew, 3/20/2010This is really delicious, even without the sauce. I made it with black cod which is comparably rich and buttery as seabass. Easy enough for a weeknight.
Star Star Star Star Star by roinuj, 7/2/2009This was very good - and easy to make. My only negative comment would be that the combination of the coconut milk and the Chilean Sea Bass that I used made it a bit too rich for my taste. When I make it again - I'll use Halibut or another ligher fish (to be fair - the recipe didn't call for "Chilean" Sea Bass).
Star Star Star Star Star by SVcook, 11/25/2007This is the only fish recipe my husband truly enjoys. It tastes like somehing you'd be delighted to be served in a fine Vietnamese restaurant. Despite its complex flavor, it's very easy to prepare.