Serves: 2

Ingredients

1 X 700g (min) sea bass

oil

3 cloves sliced garlic

tsp chilli flakes

50g roasted peanuts

For the Dressing:

25ml fish sauce

25ml rice vinegar

juice 1 lime

25g sugar

1 red chilli, cut into long thin strips

For the Salad:

half green papaya

1 carrot

1 shallot

2 red chillies

150g total of mint, coriander and Thai basil

Method

1. Rub oil on the fish. Season inside and out. Add the garlic and chilli into the cavity

2. Seal in a hot pan on both sides. Put in a 200c oven for 12-15 minutes

For the Dressing:

3. Whisk it all together

For the Salad:

4. Cut everything into juliennes. Chop the herbs. Add the dressing

5. Serve the salad on top of the fish and sprinkle on the peanuts