Heat a heavy bottomed saucepan, a third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
In a bowl, add the eggs, self-raising flour and carbonated water and mix to form a thick batter.
Dip the sea bass in the batter to coat thoroughly and carefully place into the hot oil and fry for 1-2 minutes until golden and cooked through. Remove from the oil with a slotted spoon and drain on kitchen towels.
For the coriander and lime sauce, mix the papaya with the soy, honey, coriander and lime juice in a bowl. Season to taste with salt and freshly ground black pepper.
To serve, place the coriander and lime mix in the centre of a dish and place the sea bass tempura on top.