Sea Bass Thai Crunch Bowls

Sea Bass Thai Crunch Bowls

If you’re looking for a fresh, flavorful meal that comes together in under 20 minutes, these Sea Bass Thai Crunch Bowls are the perfect choice. Tender Sizzlefish Sea Bass is quickly seared until golden and finished in a sweet and savory honey-soy sauce, then served over fluffy jasmine rice with crisp cucumber slaw, creamy spicy peanut dressing, and crunchy roasted nuts.

Why You’ll Love This Recipe

Sea bass is an excellent choice for quick weeknight meals because it cooks in just minutes. Cubing the fish allows each piece to develop a beautifully seared exterior while staying tender and flaky inside. The cucumber slaw can also be prepared ahead of time and refrigerated until you’re ready to assemble the bowls. The combination of textures is what makes these bowls especially satisfying. The cucumber and coleslaw mixture adds a refreshing crunch, while the spicy peanut dressing brings creamy richness and a little heat. Sweet honey-soy glazed sea bass ties everything together with plenty of savory flavor.

How to Make Sea Bass Thai Crunch Bowls

Start by preparing the cucumber slaw. Combine thinly sliced cucumber, shredded coleslaw mix, chopped cilantro, sesame oil, lime juice, and salt. Stir everything together and refrigerate until ready to serve. 

Next, make the spicy peanut dressing by whisking together creamy peanut butter, soy sauce or coconut aminos, sriracha, and lime juice. Add water a tablespoon at a time until the dressing reaches your preferred consistency.

For the sea bass, stir together the honey and soy sauce or coconut aminos. Pat the cubed sea bass dry with paper towels, then season it with black pepper and garlic powder. Heat cooking oil in a large skillet over medium heat and sear the sea bass for about 2 minutes. Flip the pieces and cook for another minute before reducing the heat to low. Pour in the honey-soy mixture and continue cooking for 2–3 minutes, gently flipping the fish so each piece becomes coated in the glossy sauce.

To assemble, divide cooked jasmine rice between four bowls. Add a generous scoop of cucumber slaw and the honey-soy sea bass. Drizzle with spicy peanut dressing and finish with chopped roasted nuts.

Easy Substitutions

• Sea bass: Sizzlefish Sea Bass can be substituted with another firm, flaky white fish such as cod or halibut.

• Peanut butter: Use almond butter or cashew butter for a peanut-free alternative.

• Soy sauce: Substitute coconut aminos for a gluten-free option.

• Nuts: Use roasted peanuts, cashews, or macadamia nuts depending on what you have on hand.

• Jasmine rice: Brown rice, basmati rice, quinoa, or cauliflower rice can be used instead.

With its colorful ingredients, contrasting textures, and bold Thai-inspired flavors, this sea bass bowl is an easy way to turn a simple seafood dinner into something that feels special. Best of all, the entire meal comes together in just 16 minutes, making it an ideal option for busy weeknights.