Step 1: Prepare the Fish Stock

1. Rinse the fish bones and head under cold water.
2. Salt them and let sit for 30 minutes, then rinse again.
3. Place the bones and head in a pot with garlic, ginger, onion, bay leaf, cilantro, and thyme.
4. Cover with water and ice by 1 inch.
5. Bring to a simmer over medium-high heat, skimming off any foam.
6. Simmer for 45 minutes, then strain through a chinois. Set aside.

Step 2: Make the Sauce Encocado

1. Heat the achiote oil in a large pan over medium heat.
2. Add the onion, bell pepper, garlic, and cilantro, and sweat for 25-30 minutes without browning.
3. Add white wine and reduce until almost dry.
4. Add tomatoes and cook until they deepen in color, deglazing with water if needed.
5. Stir in coriander, cumin, coconut water, coconut milk, fish stock, and vinegar.
6. Simmer until reduced by half, skimming often.
7. Strain through a chinois and reduce to a sauce consistency.

Step 3: Make the Salsa Curtido

1. Salt the sliced red onion and soak in cold water for 30 minutes. Drain.
2. Combine the onions with lime juice, cherry tomatoes, salt, and cilantro shortly before serving.

Step 4: Prepare the Plantain Crusted Snapper

1. Brush the skinless side of the fish fillets with egg white powder.
2. Lay plantain slices over the brushed side, overlapping to cover.
3. Heat canola oil in a large pan over medium heat.
4. Place the fish, plantain side down, and cook until golden and crispy.
5. Add butter, garlic, and thyme, basting the fish until cooked through.

Step 5: Prepare the Bok Choy

1. Blanch the bok choy in salted boiling water for 1 minute.
2. Shock in an ice water bath, then drain.
3. Before serving, toss with olive oil, chives, and cilantro.

Step 6: Assemble the Dish

1. Spread salsa curtido on a round plate.
2. Place the cooked fish on top.
3. Arrange the bok choy next to the fish.
4. Pour the sauce encocado around the fish and serve.