Fried sea bass served on whole-grain fried rice with a side of stir-fried vegetables.
Marinate sea bass fillets in soy sauce, teriyaki sauce, and a dash of wine for 15 min.
Heat an inch of canola oil in a wok on high heat
Remove fish fillets and pat dry with a paper towel
Lightly coat fillets in corn starch
Fry in oil, 1-2 min each side
Top with sauce and sesame seeds
Combine equal parts soy sauce and red wine (I like madiera) in a sauce pan
Whisk in 1 tsp corn starch per cup liquid
Add chile oil or ground chile mix
Reduce over high heat until it begins to thicken
Add minced garlic
Remove from heat as it reaches syrup consistency