500g Chilean sea bass sliced into small even pieces
1tbs peanut oil
For the sauce
1tbs fish sauce
1tbs chilli tamarind paste (available in Asian stores)
75ml fresh lime juice
1tbs palm or soft dark brown sugar
For the salad
2tbs jicama (yam bean), sliced into matchsticks
2tsp fresh root ginger, sliced into matchsticks
2tbs peanuts, ground
15g coriander leaves, roughly chopped
15g basil leaves, finely sliced
½ tsp minced red and green chillies
Baby lettuce leaves
Heat the oil in a non-stick pan over a medium heat add the sea bass and sear on all sides for about eight minutes or until cooked.
Put the fish sauce chilli tamarind paste lime juice and sugar into a blender or food processor and blend together until they make a smooth sauce.
Mix the jicama ginger peanuts coriander leaves basil and chillies together and toss gently with the sauce. Add the warm fish to the salad and carefully mix together allowing the fish to break up.
Spoon the fish mixture between four moulds and turn out on to serving plates. Serve with baby lettuce leaves. Spoon the mixture into leaves.
Jim Han Lock