Heat 1 tablespoon of the oil in a cast-iron skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes.
Add shallot and cook for 1 minute. Add the garlic and cook 1 more minute. Pour in the stock, then add the ginger, lemongrass, coconut milk, torn basil, curry powder and turmeric and cook, stirring occasionally, for 5 minutes, making sure not to burn. Turn off the heat, cover and set aside.
Pour the remaining oil into another skillet and heat over medium-high heat. Pat the fillets dry with paper towels and sprinkle with black pepper. Cook, flesh side down, for 3 to 4 minutes, then carefully flip over with a spatula and cook 3 to 4 minutes longer, or until the internal temperature registers 160°F on an instant-read thermometer.
Remove from heat, cover and set aside.
Arrange half of the spinach on each of two plates, followed by a sea bass fillet. Spoon the sauce on top and serve.
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