Ingredients
- For the sea bass
-
- 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
- 4 x 250g/9oz
- For the dressing
-
- 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
- 1½
- For the rice noodle salad
-
- 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
- 250g/9oz dried
Preparation method
-
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.
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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.