Just playing around....
The MaPo:
Sauté some garlic, chilies (set some aside), on high heat in sesame oil. then add the ground pork. After it browns add some black bean paste, a splash of soy, and then chicken stock. Let it simmer for about 15-20 minutes.
The Sea Bass:
Bring some chicken stock, water, anise seeds, garlic, and lemon juice to a simmer and add medium chunks of skinned sea bass. Poach for about 10 minutes.
The Micro Arugula:
Add a little grape seed oil, rice wine vinegar, salt and pepper and stir.
The Plating:
Put down the pork with some sauce, then the arugula and then the fish. Top with a little more sauce, then scallions and chili peppers.