Heat one tbsp of olive oil in a frying pan. Add the sea bass and pan-fry, skin-side down, for 2-3 minutes. Turn the fillet over and cook for another minute, then set aside.
Mix the warm rice with the shallots, chilli and coriander.
Cook the spinach in a hot pan with a tbsp of water until completely wilted and tender. Drain and season to taste with salt and freshly ground black pepper.
To make the dressing, mix together the soy sauce, sesame oil, chopped chilli and lime juice.
Serve the rice in the centre of a plate, top with the spinach and the sea bass fillet. Then pour over the dressing.
