Bring the water to the boil, add the tapioca and simmer gently for 10 to 15 minutes, stirring occasionally.

Leave to cool and strain.

Coriander oil:

Mix 200ml of oil with the coriander in a pan. Heat for 2 minutes.

Strain and let stand.

Sweet and sour sauce:

In a bowl, combine the honey, chilli paste, vinegar, minced garlic, salt and pepper.

Add the pre-cooked tapioca and combine.

Slice the sea bass fillets in sashimi style and serve on a plate, add the coriander oil and sweet and sour sauce.