Seared Sea Bass with Malaysian Coconut and Peanut Curry

Ingredients

• 1 whole sea bass
• 150 g Fresh Coriander
• 70 g fresh mint
• 1 lemon
• 4 lemongrass
• 100 g coconut milk
• 3 turnip
• 100 ml rice wine vinegar
• 300 ml water
• 50 g sugar
• 15 g salt
• 90 g fresh ginger
• 100 g crushed peanuts
• 16 garlic cloves
• 100 ml milk
• 100 g turnip tops
• 50 g butter
• 400 g fishbones
• parsley stalks
• 1 1/2 white onion
• black peppercorns
• bay leaves
• 50 ml white wine
• 50 g fresh coriander leaves
• 5 g fresh red chilli
• 10 g mild curry powder
• 3 g coriander seeds
• 3 g cumin
• 3 g tumeric
• 1 cinnamon stick
• 2 star anise
• 50 ml vegetable oil
• 10 ml light soy sauce
• 20 ml fish sauce
• 10 g palm sugar
• 500 ml fish stock
• 75 g peanut butter