Get the leftover bones out of the sea bass: There is no need to wash the fillets if you purchase them in a package. Just touch the flesh to see if there are any tiny leftover bones, then use a tweezer to pluck them out.

Cook the rice: Rinse the rice with clean water. Gently massage to remove any debris or excess starch. Change the water a few times until it becomes clear, then drain it out. After that, cook the rice using a rice cooker or an instant pot.

Mince the garlic: Separate the cloves from the bulb and peel the skin off. Use a knife to slice each entire clove lengthwise, then hold the clove and turn 90 degrees to slice it crosswise. Keep mincing each clove to make tiny pieces.

Chop the ginger: separate the knobs and slice away the skin with a knife. Cut the knobs into thin slices. Stack the slices up and slice them into thin strips. Rotate the strips 90 degrees, then cut them into tiny cubes.

Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but stop about 1/8" from the root. Turn the half 90 degrees laterally and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also stopping 1/8" from the root . Now slice the onion to produce even cubes.

Dice the tomato: Half the tomato lengthwise, slice to remove the stem, and scoop the seeds out. Cut each half into 1/4" strips, then each strip into small cubes.

Chop the lemongrass: Cut away the leafy top and work with the hard stalk only. With a mortar, give the stalk several whacks until it cracks. Slice the stalks as thinly as possible, then chop everything finely.

Chop the scallions: Remove the stalks and keep the tops. Rinse them, pat dry using a paper towel, and cut them into thin strips.

Slice the red jalapeño: Cut a jalapeño vertically in half. Remove the seeds, then slice the jalapeño into thin strips.

Stir-fry the sea bass: Add 1 1/2 tbsp canola oil to a medium-heat skillet. When the oil is hot, place 22 oz sea bass fillets skin-side down and cook for 7 minutes, then flip to the other side and cook for 3 more minutes. Remove from heat, and transfer to a plate.

Sauté garlic, ginger, and lemongrass: Add to the same skillet 1 tbsp canola oil, 2 tbsp garlic, 1/2 tbsp ginger, and 1 tbsp lemongrass. Stir well for 30 seconds.

Add the onion: Add 4 oz diced onion, then stir for 1 minute.

Add the other ingredients: Add to the skillet 3 oz tomatoes and stir well. Then, add 1/2 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp turmeric, 1/2 tsp salt, 1 tsp sugar, 1/4 tsp chili powder, 1/4 tsp cumin, 1/2 tbsp lime juice, 2 tsp Dijon mustard, 1 cup unsalted chicken broth, and 1/2 cup coconut milk. Stir well and bring to a boil.

Add the sea bass again: Add in the fillets and cook for 5 more minutes.

Add fish sauce, cilantro, and red jalapeño: Add 1/2 tsp fish sauce, 2 tbsp cilantro, and 0.5 oz red jalapeño. Remove from heat.

Garnish and serve: Place the sea bass curry on a plate alongside cooked white rice, then sprinkle everything with scallions and serve.