Ingredients

Step by step

1. Dry toast the rice in a frying pan until golden brown. Once toasted, grind to a fine powder using a pestle and mortar or a mini food processor.
2. Reserve a few coriander sprigs and 1 spring onion for the garnish, then finely chop the rest of the coriander and spring onions, as well as the shallots and chilli. Combine the lime juice and fish sauce in a bowl then gradually add the finely chopped ingredients, mixing well, then set aside to allow the flavours to meld and intensify. Slice the reserved spring onion into thin shreds and place in a small bowl of iced water, along with the coriander sprigs, ready for the garnish. You can prep to this point a few hours ahead of serving.
3. Shortly before serving, add 1 tablespoon of the toasted rice powder to the larb dressing, providing a crunch that complements the sea bass.
4. Pour vegetable oil into a deep wide pan to about 2cm depth and place on a medium-high heat. Pat the fish dry, inside and out, and cut a few slashes through the skin into the flesh. Fry the sea bass until golden brown; 4-5 minutes on each side. Once done, carefully remove the fish from the oil and place on a serving plate.
5. Pour the dressing over the crispy fried sea bass, ensuring an even coating. Garnish with the reserved coriander, shredded spring onion and lime wedges, plus an extra sprinkling of ground rice.