Crispy Skin Sea Bass Rice Bowls with Thai Chili Cucumber Slaw

Transform sea bass into crispy-skinned perfection with restaurant-level technique! The skin crisps like autumn leaves while Thai chili slaw adds sweet heat and crunch. Paired with fragrant lime-cilantro jasmine rice and toasted peanuts for textural contrast. It’s a Bangkok street food festival in your kitchen-all the flavor fireworks, minus the jet lag!

This recipe delivers a balanced, vibrant meal that’s perfect for weeknights or entertaining. The combination of crispy fish, tangy slaw and aromatic rice will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, place peanuts in a medium dry, preferably nonstick, pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. Once peanuts are cool enough to handle, roughly chop.
3. Zest and quarter lime (zest one lime and quarter both for 4 servings). Trim and discard root end from lettuce; halve lengthwise, then thinly slice crosswise into bite-size pieces. Trim cucumber; using a peeler, shave lengthwise into ribbons (discard any ribbons that are solely cucumber skin). Roughly chop cilantro.
4. Pat sea bass dry with paper towels; season all over with salt and pepper. TIP: Dry the fish thoroughly to achieve crispy skin! Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add sea bass to pan, skin side down and press down with the back of a spatula for 10 seconds. Cook, undisturbed, until mostly cooked through, 5-7 minutes; flip and cook until opaque and cooked through, 1-2 minutes more. (For 4 servings, use a larger pan or work in batches if necessary.) Turn off heat. Transfer to a plate, skin side up. Reserve pan.
5. Meanwhile, in a large bowl, whisk together chili sauce, vinegar, a large drizzle of olive oil, juice from one lime wedge (two large drizzles of olive oil and juice from two lime wedges for 4 servings) and as much Sriracha as you like. Add coleslaw mix, lettuce, cucumber ribbons, peanuts, half the cilantro, salt and pepper to bowl. Toss until combined.
6. Once sea bass is cool enough to handle, use a butter knife to gently separate skin from fish (start at one end, shimmying the knife between the flesh and the skin until skin is removed). Gently scrape off any large pieces of fish stuck to skin (some small bits are OK). Heat pan used for fish over medium heat; add fish skin, cut side down. Cook, pressing down with a spatula on any spots that still need crisping, 20-30 seconds per side. (TIP: It’s OK if the skin doesn’t appear fully crispy yet; it’ll crisp as it cools!) Transfer crispy fish skin to a paper-towel-lined plate. Pat both sides with paper towels until completely dry.
7. Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt if desired. Divide rice between shallow bowls. Top with sea bass (cut side down) and as much slaw as you like. Spoon any remaining dressing over rice. Garnish with crispy fish skin and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, you can substitute salmon or any firm white fish like cod or halibut. Adjust cooking time as needed.

How do I make the slaw less spicy?

Reduce or omit the Sriracha. The sweet chili sauce is mild, so the heat is adjustable.

Can I prepare any components ahead?

You can cook the rice and make the dressing up to a day ahead. Assemble just before serving for best texture.