Fry finely chopped shallots and a crushed clove of garlic for a couple of minutes, to soften, then add quartered cherry tomatoes
together with a splash of water and a 1/2 Tbs of sriracha sauce (or other chilli sauce), to taste. Season and simmer for a few minutes
until the sauce thickens, then set aside to keep warm. Put rice noodles on to cook – they should only take a few minutes, but read
the packet directions. I used rice vermicelli, but any similar noodles will work also. Dust sea bass fillets with flour seasoned
with salt, pepper and paprika and fry in hot olive oil, skin side down, until crispy, then turn over and cook for another minute.
Drain the noodles and spoon into warm bowls. Place a fillet of sea bass on top, crispy side up, and spoon the chilli tomatoes over.
Garnish with coriander or flat-leaf parsley.