Coconut oil caramelized Seabass served with a cilantro-coconut sauce , topped with fresh waterchestnut , cucumber , avocado , chives and cilantro

I think this can be in the menu of a good asian restaurant , the flavors are very subtle but they do combine very well . The idea of mixing coconut with cilantro just pop on my head , but to be honest , I dont know if it's something that has been done already !