Our Leadership Team
Get to know our leadership team.
2 sea bass fillets
½ cup coarsely chopped roasted peanuts
½ thumb sized piece fresh galangal
2 tsp turmeric
1 tbsp Vietnamese shrimp paste, or 1 tbsp fish sauce
2 tsp palm sugar
3 tbsp low-fat plain yogurt
1 tsp rice vinegar
½ tsp salt
2 tsp vegetable oil
200g dried vermicelli
2 tbsp vegetable oil
Fresh herbs (Thai basil, mint, coriander)
A handful salad leaves
Salad dressing (Nuoc Cham)
2 tbsp fish sauce
2 tbsp palm Sugar
6 tbsp water
2 garlic cloves, crushed
Juice of 1–2 limes (to taste)
1 birds eye chilli, sliced
Soak the noodles in hot water for 8–10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.
Using a pestle and mortar, make a paste with the marinade ingredients. Cover the sea bass fillets with the marinade and refrigerate for 30 minutes.
For the salad dressing or Nuoc Cham, mix together the palm sugar and water until sugar is fully dissolved. Add the fish sauce and lime juice, taste and adjust seasonings if necessary. Followed by garlic and sliced birds eye chillies to your taste. Remember you want a balance of salty, sour, sweet and spicy. Set aside.
Heat 1–2 tbsp avocado oil to a high heat and then place the seabass fillets into the pan skin side down. Fry for 3–4 minutes on one side before then turning and frying the other side. If you can poke a fork or toothpick through the flesh easily, without any resistance, the fish should be cooked through but still tender.
Serve the fish fillets on top of a plate of noodles mixed with the herbs and salad leaves, all dressed with the Nuoc Cham.