For the fish:
Two 180g sea bass fillets
1 stalk lemongrass, sliced thin
½ tsp chilli flakes
1 tsp coriander, chopped
1 tsp fresh lime juice
¼ tsp salt
1 tsp olive oil
For the green curry:
200ml coconut milk
1 tbsp olive oil
5 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tbsp Thai green curry paste
½ tsp fresh turmeric, minced
½ tsp ginger, minced
1 stalk lemongrass, minced
4 Kaffir lime leaves, julienned
6 Thai basil leaves, julienned
2 tsp fish sauce
2 tsp coconut sugar
For the vegetables:
50g young corn, whole or halved
50g Thai eggplant, quartered
50g long beans, in 3cm slices
50g cherry tomatoes, halved
50g frozen peas
To serve, place the green curry and vegetables on your serving dish, and top with the pan-roasted sea bass.