Ingredients

• 4 x 250g/9oz sea bass fillet pieces
• skin on
• 6 tbsp peanuts
• roasted
• 10cm/4in piece fresh root ginger
• peeled
• roughly chopped
• 2 cloves garlic
• peeled
• roughly chopped
• large bunch holy basil
• leave only (available from Asian grocers)
• 6 tbsp vegetable oil
• 1½ limes
• juice only
• 2 cloves garlic
• peeled
• crushed
• 1 tbsp finely grated fresh root ginger
• 3 tbsp fish sauce
• 3 red chillies
• finely chopped
• 4 passion fruit
• pulp only
• 250g/9oz dried rice noodles
• ½ fresh coconut
• shell removed
• flesh finely sliced on a mandoline or using a vegetable peeler
• 4 spring onions
• finely sliced
• large bunch holy basil
• leaves only

Directions

• For the sea bass
• lightly score the skin of the sea bass with the tip of a sharp knife.
• Place all of the remaining sea bass ingredients
• except for the vegetable oil
• into a mortar and pound with a pestle until the mixture comes together to form a rough paste.
• Add all but one tablespoon of the oil to the paste and pound again until well combined. Rub the mixture all over the sea bass fillets
• place into a covered container and chill in the fridge for at least one hour.
• Heat a frying pan and add the remaining vegetable oil. Fry the sea bass fillets
• skin-side down
• for 2-3 minutes on both sides
• or until cooked through. Remove the fish from the pan and leave to rest on a warm plate.
• For the dressing
• place all of the dressing ingredients except the passion fruit into a food processor and blend until smooth. Stir in the passion fruit pulp.
• For the salad
• pour boiling water over the noodles in a bowl and leave to soak for five minutes
• or until softened. Drain
• then refresh in cold water. Drizzle over two-thirds of the dressing and mix well to coat
• then add all of the remaining salad ingredients and mix well.
• To serve
• divide the rice noodle salad among four serving plates. Place a sea bass fillet on top of each mound of rice noodle salad
• then drizzle the remaining dressing around the plate.