Preheat the oven to 200°C.
Whisk ginger, garlic, lime juice, and fish sauce in a bowl.
Place bok choi and sea bass on baking parchment with spring onion and chilli.
Pour the sauce over the fish and seal the parchment with metal clips.
Bake on a tray for 20 to 30 minutes.
Soak rice noodles in boiling water until tender and drain.
Whisk lime juice and sugar together until dissolved for the dressing.
Mix fish sauce, chilli, and garlic into the dressing.
Toss the noodles, lettuce, vegetables, peanuts, and herbs with the dressing.
Serve the fish in the paper alongside the noodle salad.