Asian cured sea bass with a coconut fumet and shards of crispy skin

Ingredients

• 4 fresh yellow yuzus
• 150 g sea bass
• 1 small bunch of fresh coriander
• 1 sliced red chilli
• 2 finely diced shallots
• 1/2 tsp salt
• 1/4 tsp white pepper
• 50 g mango
• 150 ml coconut cream
• 100 ml double cream
• 1 lime
• 1 banana shallot
• 2 garlic cloves
• 1 g agar agar per 100ml liquid
• skin from the fillets
• 5 g five spice