- 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
- 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.