Sea Bass With Coconut Rice, Peanuts, And Kumquat Sambal | La Cucina Grandinetti

Ingredients

• 6 fillets sea bass, 5 to 6 oz. each, skin on (original recipe called for pink snapper)
• 1 tablespoon grated lime zest plus 1⁄2 lime for juice
• 6 tablespoons sliced cilantro
• 7 tablespoons grape-seed oil, plus more, if needed
• 1 cup finely diced red bell pepper
• 1 teaspoon ground chile de árbol
• 3 tablespoons finely diced shallots, divided
• 1 teaspoon minced garlic
• 1⁄4 teaspoon sugar
• 1⁄2 teaspoon shrimp paste
• 1 canned tomato, preferably San Marzano or Muir Glen, chopped
• 1⁄2 cup Spanish peanuts (I used cashews)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons grated fresh ginger
• 9 kumquats, thinly sliced, seeds removed
• 1⁄4 cup sliced scallions, cleaned and dried
• Kosher salt and freshly ground black pepper