How to make it
In a stock pot on high heat, add 1 Tbsp. coconut oil then add onion, carrot, half the scallions, half the cilantro & ginger to the pot, sautéing until caramelized and a deep brown color has been achieved.
Add tomato paste and stir to coat vegetables then add lime zest and juice, Lee Kum Kee Soy Sauce Premium, fish sauce, brown sugar and water. Bring to a boil, then reduce to a simmer for 30 minutes.
Heat a large nonstick skillet over medium heat then add remaining 1 Tbsp. coconut oil.
Season sea bass with salt and sear for 4 minutes, then flip, reduce heat and add butter. Baste fish for an additional 3-4 minutes until golden and remove from the pan.
Strain the broth and serve with the sea bass fillet. Garnish with the remaining thinly sliced scallions and cilantro.