For the sea bass: If you buy packaged fresh fillets, then there is no need to wash them again. Just touch the flesh to see if there are any tiny leftover bones, then use a tweezer to pluck them out.

For the rice: Place the rice into a large bowl, add clean water, then give the rice a gentle massage to remove any debris or excess starch. Change the water a few times until it becomes clear. Drain your rice and place it in a cooker. For 1 part rice, add 2 parts of water (you can adjust the amount of rice and water based on this ratio), then press cook.

Chop the scallions: Cut off the roots and the tops. Line them in a layer on a cutting board, then cut them in a back-and-forth motion to make tiny pieces.

Marinate the sea bass: Add 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp cayenne, 1/4 tsp cumin, 1/2 tsp oregano, 1 tsp paprika, and 1/2 tsp salt to 24 oz sea bass fillets. Rub well to coat both sides evenly.

Mix the rice: In a large mixing bowl, add 3 1/2 cups cooked medium-grain rice, 6 oz corn kernels, 1 tbsp lime juice, 1/4 tsp salt, and 1 tbsp olive oil. Toss well.

Cook the sea bass: Add 1 tbsp olive oil to a skillet over medium heat, then place the fillets skin side down and cook for 8 minutes. Flip to the other side and cook for 3 more minutes.

Garnish and serve: Transfer the fillets to serving plates with mixed rice. Sprinkle 2 tbsp chopped parsley and 1/4 cup chopped scallions on top.