• 1 shallot, finely sliced
  • 1½ tbsp lime juice, plus wedges to serve
  • 1 tbsp rice wine vinegar
  • ½ tbsp fish sauce
  • 1½ tbsp golden caster sugar
  • ½ red bird’s eye chilli, finely sliced
  • 100g rice vermicelli noodles
  • 2 sea bass fillets
  • oil
  • 1/4 cucumber, seeded and sliced
  • a handful of leaves mint, finely sliced
  • a large handful coriander, chopped


  • STEP 1

    Put the shallots, lime juice, vinegar, fish sauce and caster sugar in a bowl and mix until the sugar dissolves, then add the chilli and leave to macerate.

  • STEP 2

    Meanwhile, cook the rice noodles, rinse under cold water and drain really well. Brush the skin of the sea bass fillets with oil then grill skin side up for 4-5 minutes.

  • STEP 3

    Toss the noodles in the shallot mix with the cucumber and herbs, saving some of the herbs for the top. Divide the noodles between 2 plates and put a fish fillet, skin side-up, on top of each with wedges of lime to squeeze over.


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