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!