1. Season sea bass with salt and pepper ½ teaspoon each. Dust with all-purpose flour. Fry in heated oil until turn to nice golden brown color. Drain and set aside.
2. Stir fry onion with garlic, ginger and green chili until fragrant.
3. Pour UFC Velvet Coconut Milk - Unsweetened. Season with remain salt, pepper, coriander seed, cumin and chili powder. Stir well.
4. Add tomatoes and fried fish. Cook until soften and reduce. Arrange into a serving dish. Top with ginger and coriander.