In a hot pan, add fat and cook shallots, lemongrass and ginger for about 5 min on medium-low heat. Add garlic and cook until fragrant. Deglaze with wine and reduce by half. Add heavy cream and milk and coconut milk – reduce to sirupy consistency for about 10 min on low; season with salt and curry to taste – Pass through a sieve and set aside.
Remove fish skin excess moisture using a knife blade; pat dry. Preheat oven to 400ºF/205ºC. Rub fish with grapeseed oil and season with salt. In a hot nonstick frying pan, sear fish (Skin side up) for 5 min. Throw in additional fat such as clarified butter, duck or pork fa; finish cooking in the oven for 7 minutes more.
Drain a small jar of piquillo peppers, and blend with some salt and a drizzle of olive oil. Heat up before using.
Reheat ginger sauce and give an emulsion using an immersion blender. Mold out steamed rice using a pastry ring, or a large cookie cutter. Garnish with bell pepper brunoise, cilantro leaves and some torched cashew halves. Add some piquillo coulis and the ginger-lemongrass sauce. Place fish on top and garnish with cilantro leaves. Enjoy!