Roasted Sea Bass with Durian Sambal and Snake Bean and Pomelo Salad Recipe - Great British Chefs

Ingredients

• 30g of belacan
• 300g of red chillies
• 4 red shallots
• 2 garlic cloves
• 3 limes, juiced
• 1 tbsp of caster sugar
• 3 tbsp of frozen durian pulp, defrosted, seeds removed, mashed with a fork until smooth
• salt, to taste
• 2 whole sea bass, 600-800g each, scaled, head removed and butterflied
• 2 tbsp of vegetable oil
• 1 lime, plus 2 for serving
• 50g of palm sugar
• 1 tbsp of sambal oelek
• 2 tbsp of tamarind concentrate
• 250g of snake beans, finely sliced
• 200g of pomelo, skin removed and picked into tear drops
• 1 handful of fresh mint leaves, picked, roughly chopped
• 1/2 bunch of Thai basil, leaves picked, roughly chopped
• 1/2 bunch of fresh coriander, leaves picked, roughly chopped
• 100g of beansprouts
• 30g of red chillies, thinly sliced
• 50g of roasted peanuts, roughly chopped
• 50g of crispy shallots