Roast sea bass with chilli & lime leaves

INGREDIENTS

• 2 tbsp each sunflower oil, sesame oil and caster sugar
• 4 tbsp each Thai fish sauce and rice wine vinegar
• 4 garlic cloves , crushed
• 2 tbsp sunflower oil
• 2 red onions , very thinly sliced
• 2 fennel bulbs , halved and very thinly sliced
• 1 fresh red chilli , deseeded and finely chopped
• 3 lime leaves , very finely shredded
• 4 tsp very finely chopped lemongrass
• 5 tbsp chopped fresh coriander
• 2 x 675g/1½lb sea bass , descaled and filleted
• 6 long outside leaves from spring onions or two knotted together, for tying (See 'try' below)