First, make light chilli sauce. Slice one chilli with seeds and place it into a pestle and mortar.
Slice 2 cloves of garlic and add to your chilli. Then, add a touch of salt, 1 teaspoon of sugar and start grinding.
Then, add 2 tablespoons of fish sauce and 1 teaspoon of rice wine vinegar. Next, add 3 tablespoons of olive oil. Mix that up. Then, add 10 g of spring onions and 10 g of coriander. Finally add 2 tablespoons of lime juice. Place your sauce into the bowl.
Place 100 g of peanuts into the pestle and mortar, add a pinch of salt. Next, add a half of teaspoon of dry chilli flakes. Grind it. Next, add a little bit of coriander and mix.
Next, beat 2 eggs in a separate bowl and add 1 tablespoon of fish sauce.
Cover each fish fillet with egg and then with ground peanut.
Heat the pan and add some olive oil. Place your fish into the pan and cook until golden brown on both sides.
When the fish is cooked, drizzle some lime juice on it.
Place you fish on the serving plate and top with the sweet chilli sauce.