Thai style grilled sea bass

Preparation
To make sea water, mix the water and sea salt in a bowl until it is completely dissolved. Clean the fish loin and remove the bones (reserve for the sauce). About 10 minutes before the end of the dish, cut 4 slices and salt in sea water for three minutes.
Dry the fish with absorbent paper and grill with a drizzle of extra virgin olive oil, on a hot non-stick griddle or frying pan, on the skin side until golden brown. Turn the fish over and grill for about 20 seconds on the flesh side.
Make a sauce with the shallots, leek whites, spring onions and garlic cloves. Cook for five minutes and add the fish bones. Cook for another 10 minutes.
Meanwhile, mix in a pot the coconut milk, the green curry paste and the rest of the aromatics cut in fine julienne to infuse. Add this mixture to the fried fish bones and simmer for 15 to 20 minutes. Allow to cool so that the whole macerates a minimum of 15 minutes more and pass through a chinois.
To make the stew, cut the vegetables in small pieces of one to two centimeters. Cook each vegetable separately in salted water (at the rate of 1 liter of water for 20-40 grams of salt), trying to leave them cooked, but with a certain texture. Cool them in a bowl of ice water. Strain and reserve.
Pass the vegetable stew for one minute in lightly salted boiling water. Drain. 

Finishing and presentation
Serve the vegetable stew in soup plates and place the grilled sea bass on top. Finish with 100 ml. of Thai sauce per serving, a drizzle of extra virgin olive oil, a few flakes of salt and fresh flowers and shoots.