In a heatproof bowl, stir together boiling water, rice vinegar, sugar, mustard seeds, and salt until the sugar has dissolved. Toss in the sliced scallions. Set this aside for about 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear, draining well.

In a medium saucepan, add the rice, coconut milk, water, and salt. Bring to a boil, then cover, reduce the heat, and let it simmer for 15–20 minutes or until the liquid is absorbed.

Preheat your oven to 425°F. Place the sea bass on a sheet pan, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 12–15 minutes until opaque and flakes easily.

In a large skillet, heat the remaining oil over medium-high heat. Add the onion, garlic, chili, and shiitake mushrooms. Cook for 4-5 minutes until the mushrooms soften and turn golden.

Stir in the miso paste until smooth, then add the coconut cream, rice vinegar, and sugar. Bring to a simmer and allow it to thicken slightly for 7–8 minutes, stirring frequently.

Add chili oil, lime zest, and lime juice, adjusting salt and pepper to taste.

In another skillet, heat oil over medium-high heat. Lay in the bok choy cut-side down and cook for 7–8 minutes, flipping once until lightly charred and tender.

On each plate, spoon the coconut rice, top with the roasted sea bass, and drizzle the miso coconut sauce over. Garnish with pickled scallions and serve with the seared bok choy.