Caramelised Barramundi Salad

500 g sea bass, skin on, cut into large pieces

0.5 lime juice

14.3 g ginger, minced

2 garlic cloves, minced

0.5 bunch coriander, chopped

1 stick of lemongrass

3 tbsp soy sauce

1 tbsp fish sauce

2 lime juice

2 tbsp coconut oil

32 g raw sugar

32 g water

200 g vermicelli rice noodles

200 g red cabbage, grated

1 large carrot, grated

0.5 radish, grated

0.5 red pepper, grated

3 spring onions, sliced

1 bunch coriander, roughly chopped

1 bunch Thai basil, leaves picked

1 bunch Thai mint, leaves picked

1 long red and green chilli, sliced

32 g roasted, crushed peanuts

28.3 g deep fried shallots

1 1 inch knob ginger, finely grated

1 garlic clove, finely grated

1 lime juice

2 tbsp soy sauce

1 tbsp honey

1 tsp sesame oil

5.69 g sriracha sauce

1 pinch salt