In a saucepan, add rice, chicken stock, and butter. Simmer for 40-50 minutes until cooked.
Once chicken stock is softly boiling, add green tea powder to a second saucepan of boiling water and poach fish for ten minutes.
Remove seabass from saucepan and replace with kale, shallots and ginger. Leave for 5 minutes. Remove.
Serve seabass on a bed of rice with kale on top.