Preheat the oven to 200'C.
Remove the pin bones and scales from the fish. Score the skin 3 times.
Pick and roughly chop the coriander leaves and the mint. Peel and chop the garlic and the ginger. Cut the chilli in half, remove the seeds and roughly chop. Place all of these ingredients, the desiccated coconut, lemon juice and the coconut milk into a blender and blitz to a rough pulp. Rub this mixture on to the sea bass fillets. Place the fish inside a silicone steamer, transfer to the oven and cook for 7 to 10 minutes.
For the polenta:
Finely dice the sun blushed tomatoes.
Place the milk and water in a saucepan and bring to the boil. Add the polenta to the pan and stir until all of the liquid is absorbed.
Remove from the heat, season with salt and pepper and stir in the butter and the tomatoes.
For the rocket salad:
Wash the rocket leaves and then dress with the juice of half a lemon, olive oil and salt.
Serve the fish on a bed of polenta and finish with a handful of the rocket salad.
«Vary this recipe by replacing the sea bass with any firm white fish.»