Combine rice, 400ml coconut milk, lemongrass, and seasoning in a pan and boil for 12 minutes.
Cover rice with a lid, remove from heat, and set aside.
Fry curry paste in a pan for 3 minutes, then add 250ml coconut milk and cook for 3 more minutes.
Oil and season the sea bass fillets.
Fry fish skin-side down for 2 minutes, flip, and cook for 1 minute.
Add butter to the fish pan and remove from heat.
Blanch pak choi in simmering vegetable stock for 2 to 3 minutes.
Mould rice onto plates and serve with pak choi and curry sauce.
Pat fish dry, brush with mirin, and place on rice.
Garnish with lime juice and coriander leaves.