Soak the dried shrimp in warm water, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside.
Heat the 1/4 cup of dende oil or olive oil in an IMUSA sauté pan and sauté the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.
Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.
Drizzle with the remaining 1 tablespoon dende oil and serve with white rice.