You could use any fish for this recipe, we feel that sea bass with it's delicate taste is a fantastic combination with the fiery chilli and onions.
If you have dried pearl barley, add hot water and boil for 10 minutes, simmer until soft (around 45 minutes).
Chop onions and chill, mix together with chopped coriander. Place in bowl and put on one side for serving.
Mix white wine vinegar, 1 tbsp of olive oil, juice of half a lime and dash of coconut nectar together, place on one side.
Mash avocado and add to pearl barley with sweetcorn and minced garlic, season to taste.
Pan fry sea bass in remainder of olive oil, 2-3 minutes flesh down and then turn and cook until the skin is crispy.
Place fish on plate with pearl barley and top with chopped chilli, onions and white wine vinegar blend.
Add green leaves.