In a blender combine the onion, bell pepper, cilantro, mint, garlic, jalapeño, ginger and about a cup of chicken stock, blend until smooth.
In a saucepan over medium heat add 1 tablespoon of grapeseed oil and add the lemongrass, 2 cloves of smashed garlic and about a tablespoon of freshly grated ginger. Cook until highly fragrant.
Remove the ingredients and add to the curry, blend.
In the fragrant oil add the fat part of the coconut milk, cook off the excess water and then add the blended curry sauce. Add a tablespoon of fish sauce and a tablespoon of palm sugar. Simmer for 10-15 minutes or until the color darkens. Taste for seasoning.
Add more fish sauce and sugar if needed. Finish with a squeeze of lime.
In a non-stick pan over medium-high heat add 1 tablespoon of grapeseed oil and drop the seabass, skin down.
Season the flesh side with salt and pepper.
Add the cherry tomatoes around the fish.
Cook until the skin is crispy about 6 min and 80% of the total cooking time, flip to finish and add 6 slivers of mandolined zucchini on either side of the fish.
Heat until cooked through.
To serve add the cherry tomatoes and zucchini to the plate, pour the coconut curry over them about 1/2” up from the plate.
Place the crispy skin fish, skin side up in the center and go go go.