4 bok choi, cut into halves
1 long red chilli, roughly chopped
3 tbsp roughly chopped fresh coriander
2 garlic cloves, roughly chopped
2cm/1in knob fresh root ginger, thinly sliced
5cm/2in piece fresh root ginger, roughly chopped
2 sticks lemongrass, bruised and chopped in half
2 tbsp lime juice
3 tbsp roughly chopped fresh mint
4 spring onions, trimmed and thinly sliced
250g/9oz rice noodles
3 tbsp palm sugar (or substitute soft brown sugar)
2 tbsp rice wine vinegar
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp vegetable oil
2 sea bass fillets, skin on