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
