Crispy sea bass larb recipe
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Ingredients
- 20g dried jasmine rice
- 100g fresh coriander
- 1 bunch spring onions
- 100g shallots, peeled
- 1 red chilli, deseeded
- 4 tbsp lime juice (from 2-3 limes), plus wedges to serve
- 2 tbsp fish sauce - check your sauce is gluten-free, if required
- about 500ml vegetable oil, to fry
- 2 whole sea bass (we used Fish Said Fred)
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