Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry

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12 cloves garlic, peeled

1/2 cup unsweetened coconut flakes

2 tablespoons ground cumin

2 teaspoons ground turmeric

1 teaspoon freshly ground black pepper

3 tablespoons canola oil

2 white onions, sliced thinly

12 cups fish stock

1 fresh green chile, mild-to-moderately hot, including seeds

6 (6-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick

Sea salt

2 (12-ounce) cans coconut milk (recommended: Chaokoh brand)

Cauliflower Puree, recipe follows

Cauliflower Puree:

1 tablespoon canola oil

1 teaspoon cumin seeds

1 tablespoon chopped shallot

1 teaspoon chopped ginger

1 teaspoon chopped garlic

2 Roma tomatoes, chopped

1/2 head cauliflower, cut into florets

1/8 teaspoon ground turmeric

1 dried red chile, including seeds

1/4 cup vegetable stock, more if needed