Directions

1. Chop and combine the marinade ingredients together and boil for 5 minutes. Leave to cool.

2. Set aside 1/4 of the marinade. Score the sides of the bass and brush the remaining marinade over the fish and inside the cavity. Season generously with salt and pepper. Leave to marinade in the fridge for a couple of hours.

3. For the rice, stir fry the fresh ingredients in a splash of veg oil until soft. Add the rice and stir together before adding the coconut milk and water. Bring to a boil, cover, and simmer on a low heat for 10-12 minutes.

4. Whilst the rice is cooking, prepare and cook the seabass. Mix together the corn flour and whole flour in a large tray. Place your marinated fish in and coat lightly with the flour mixture.

5. Place a hob-safe roasting tray over high heat and fill with veg oil to around 1.5 inches deep. Once the oil is hot and shimmering, carefully lay the bass into the pan. Fry for 5 minutes on each side, whilst ladling over hot oil (watch the video in this post to see this in action).

6. To serve, place the fried fish over a bed of coconut rice. Pour some of the marinade into a small dipping bowl, and the rest over the top of the fish. Garnish with coriander and serve. The meat will pull away from the bone with ease.