Ingredients 1 stick of lemongrass 1 shallot 5 cm piece of ginger 3 fresh red chillies 6 lime leaves , (fresh or dried) 100 g unsalted peanuts 1 tablespoon tomato purée 2 tablespoons fish sauce 1 lime 1 x 800 g whole sea bass , scaled, gutted, from sustainable sources 1 large banana leaf , optional 1 tablespoon low-salt soy sauce PICKLE 3 mixed-colour chillies 1 pinch of sugar 2 tablespoons white wine vinegar SALAD 1 fresh coconut 75 g sugar snap peas 75 g mangetout ¼ of a Chinese cabbage ¼ of a red cabbage ¼ of a cucumber 1 ripe mango ½ a bunch of fresh mint , (15g) ½ a bunch of fresh coriander , (15g) ½ a bunch of fresh basil , (15g) 1 lime COCONUT RICE 2 tablespoons vegetable oil 1 tablespoon creamed coconut 1 lime 1 mug of jasmine rice SHARE THIS RECIPE FACEBOOKTWITTEREMAILPINTEREST TAP FOR INGREDIENTS Method Preheat the oven to 220°C/425°F/gas 7. Whack the lemongrass against your work surface and remove the tough outer layer. Peel the shallot and ginger, deseed the chillies, then roughly chop everything with the lemongrass. Add to a large pestle and mortar with a good pinch of sea salt and the lime leaves (discard the stalks) and pound to a paste. Toast the peanuts in a large frying pan over a medium heat for 3 minutes, or until golden, then bash half into the paste. Add the tomato purée and fish sauce, finely grate in the lime zest and squeeze in all the juice,