Preheat the oven to 220°C/425°F/gas 7.

Whack the lemongrass against your work surface and remove the tough outer layer. Roughly chop the lemongrass, shallot, ginger and chillies. Add to a large pestle and mortar with a good pinch of sea salt and the lime leaves and pound to a paste.

Toast the peanuts in a dry pan over medium heat for 3 minutes until golden. Bash half into the paste. Add the tomato purée, fish sauce and Wilson’s Ginger Flavoured Lime Juice, then mix to combine.

Score the sea bass skin at 1cm intervals in a criss-cross pattern. Rub the paste all over the fish, inside and out.

If using a banana leaf, hold it briefly over a gas flame to make it pliable and release its oils. Place the fish in the centre, fold over and seal snugly. Alternatively, use a double layer of baking paper. Place on a baking tray and roast for 25 minutes until the flesh is succulent and comes away from the bone easily.

For the rice: heat the oil in a saucepan over medium heat. Crumble in the creamed coconut and add the Wilson’s Ginger Flavoured Lime Juice. Tip in the rice and fry for 2 minutes, then pour over 1 mug of boiling water. Turn heat to low, cover and cook for 12 minutes. Remove from heat and steam, covered, for a further 3 minutes.

For the chilli pickle: combine the sliced chillies, sugar, vinegar and a pinch of salt in a small bowl. Set aside.

For the salad: place the grated coconut in a serving bowl. Add the sugar snaps, mangetout, both cabbages, cucumber and mango. Pick in most of the herb leaves. Squeeze over the lime juice and toss together.

Unwrap the fish onto a serving platter. Crush the remaining peanuts and scatter over the fish and salad. Drizzle the fish with soy sauce and scatter over the remaining herbs.

Bring everything to the table and let people help themselves.