Lightly score the skin of the sea bass with a sharp knife.
Pound the peanuts, ginger, garlic, and holy basil in a mortar to form a paste.
Mix most of the oil into the paste and rub it over the fish fillets.
Chill the covered sea bass in the fridge for at least one hour.
Fry the fillets skin-side down in the remaining oil for 3 minutes per side.
Blend the dressing ingredients except passion fruit until smooth, then stir in the pulp.
Soak noodles in boiling water for five minutes, drain, and refresh in cold water.
Toss noodles with two-thirds of the dressing, coconut, onions, and basil.
Top noodle mounds with sea bass and drizzle with the remaining dressing.