Fish in Mojo Sauce

Prepare all the ingredients.

Slice the chili thinly, removing the seeds.

Finely chop lemongrass and ginger.

Place chili, lemongrass, and ginger in a blender, add some coconut milk and cream, and blend until smooth.

Add parsley and cilantro (10 and 20 grams respectively), and blend again until smooth.

Add basil and spinach and blend quickly again.

Pour the resulting mass into a saucepan, add lime juice, the remaining cream, and coconut milk.

Season the sea bass fillet with salt and pepper, then coat it in flour only on the skin side.

Place the saucepan with the sauce on low heat and warm it up, but do not let it boil to avoid losing color. Add salt and sugar to taste.

Heat vegetable oil in a pan and place the fish fillet skin-side down, pressing it well with a spatula to prevent the skin from curling.

Fry over medium heat for a few minutes until the fillet starts to whiten at the edges but remains slightly raw in the center. Flip the fish, remove the pan from the heat, and hold the fish in the hot pan for about 30 seconds, then place it on a paper towel.

Slice the radish into thin rings and let it sit in ice water.

Slice the red onion very thinly. Mix arugula, dill, and the remaining cilantro and parsley, then add radishes and onion. Dress the salad with olive oil and salt.

Pour sauce at the bottom of the plate, place fish on it, and top with green salad.

Serve the fish in mojo sauce immediately, drizzled with olive oil.