Thai Sea Bass with Mango and Pepper Salad

Thai Sea Bass with Mango and Pepper Salad – One of the most delicious lunch options that is amazingly healthy and quick and easy to put together.

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Thai Sea Bass with Mango and Pepper Salad

The skin here looks floppy but I promise you it was crispy! Thai salads are wonderful things. Thai food in itself is wonderful. My sister is really really into it and all that talk has got me into it too. If you like really flavoursome food then you should give it a try for sure. I know it isn’t anything new and most people have tried it already but in case you haven’t!  I love the freshness of thai food. I just love the raw chili, lime & fish sauce dressings.

The beauty of cooking at home is that you can adapt things to your taste. The most important thing is to balance the flavours. In thai food that does mean a bit of sweetness too. That can be in the form of honey or brown/coconut sugar if caster sugar is too much for you. Obviously my favourite part of asian salads is the zingy, fresh, strong flavoured dressings used in Asian salads. All that flavour and no no mayonnaise, cream or cheese in sight!!

I LOVE SEA BASS. The way you cook sea bass is so important. A crispy skin adds texture & taste. The temperature of the pan & the timing are important but it is not difficult to cook fish. In fact it is pretty easy. The combination of this fish and this salad is just something else and I just love it! It is actually a firm family favourite. 

The kids are back at school today and let me tell you, i miss them so much! It is so quiet without them. I miss their random out of nowhere hugs. I think if I had a car and the weather was beautiful, I may miss them a little less. Hahaha

Thai Sea Bass with Mango and Pepper Salad

Thai Sea Bass with Mango and Pepper Salad - A fragrant, fresh and delicious salad that is quick and easy to prepare

Course Dinner, Lunch
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


Sea Bass

  • 4 Sea Bass Fillets 140g each
  • Salt and Pepper
  • 2 tbsp Oil
  • 1/2 inch Ginger Peeled and cut into thin matchsticks
  • 1 clove Garlic Thinly sliced
  • 1 tsp Soy Sauce

Thai Mango and Pepper Salad


  • 1 small Red Pepper Cut into thin strips
  • 1 small Green Pepper Cut into thin strips
  • 1 small Yellow Pepper Cut into thin strips
  • 1 Mango Firm (Cut into slices)
  • 2 tbsp Peanuts
  • 1/2 tsp Sesame Seeds


  • 1 tsp Brown Sugar
  • 1 tsp Honey
  • 1 Lime Juiced
  • 1 tsp Soy Sauce
  • 1/4 tsp Fish Sauce
  • 1 clove Garlic Crushed
  • 2 tsp Olive Oil
  • 1 tsp Coriander Leaves and Stems Finely chopped


Sea Bass

  1. Heat a heavy based saucepan over high heat. Add 1 tbsp Oil.

  2. Season the seabass and add to the pan skin side down (press down with a fish slice or flat metal spatula) for 5 mins. Turn over and cook for a further minute. Then remove from the pan. Repeat with the remaining sea bass fillets.

  3. In the same pan, add the remaining oil. Stir in the ginger, garlic and soy sauce. Flash fry for a minute, then remove from the pan on to the fish.


  1. Whisk together all the ingredients for the dressing in a small bowl.

  2. Combine all the salad ingredients for the salad in a medium bowl. Pour over the dressing.


  1. Divide Sea bass and salad amongst 4 plates and enjoy!

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