1. The rice: to give the rice some extra flavour crush 2 lemongrass and cut in 3 parts . Bring water to the boil and add the lemongrass, 1 cm fresh ginger and 3 kafir lime leaves (or lime peel). Simmer for 10 mins. Then add a 100g bag Basmati rice and boil another 10 mins. Drain.
2. The Thai sauce: peel and hack an onion, sweat the pieces in olive oil. Hack another pair of lemongrass and add to the onions, with 2 kafir leaves, a 3 cm piece of ginger, 1 finely cut chili pepper and 5 sliced white mushrooms.
After 5 mins add 1 tbsp green curry paste.
5 mins later add 300 ml coconut milk and 200 ml chicken stock.
Simmer for 15 mins, then pass through a sieve.
Whisk a tbsp butter into the 'jus' and add the juice of a lime and a tbsp rice vinegar and just before serving whip up a foam with the stick blender
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3. The crunch: toast 2 tbsp hacked salted peanuts in a dry pan, then add 2 tbsp (green) wasabi sesame seeds.
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4. The veggies: blanch the white of 6 spring onions briefly in boiling water
Slice a ripe avocado into cubes, sprinkle with olive oil, sea salt and the zest of lime.
Halve 2 Little Gems lengthwise and panfry in olive oil, add the spring onion (I added some leftover baby paksoi and spinach leaves as well), season with pepper and salt.
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5. The fish: panfry 2 filets of sea bass in olive oil, skin side down. Turn the fish, then put the pan in the oven for 3 mins.
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Start plating with the salad, spring onions and avocado. Sprinkle the peanut/sesame mix over the veggies.
Fish on the side with the sauce. Serve the rice as a side dish.
(Here the video with Thierry Theys cooking, in Flemish)
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