You have the option to buy a whole sea bass or a sea bass fillet. If you buy a whole one, you can ask your fishmonger to clean the sea bass or make it yourself. Using a sharp knife eliminates the scales and gills and removes the internal organs as they give a bitter taste and create more room to add your cavities and herbs or lemon slices.Make a few strokes on both sides of the fish. This prevents the fish from tearing unevenly.

As with all the fishes, before you cook it, remember to season it with salt generously, and you can also Add the other flavors like cooking wine, pepper, and ginger for marination let it rest for 10 minutes.

Cut the green onion, ginger, garlic, and red pepper separately.

Add light soy sauce, dark soy sauce, vinegar, refined sugar, and salt to a small bowl and mix well, and set aside.

Add some oil to the pan and heat the oil, then add the fish and fry for 5 minutes until golden brown on both sides. Then set aside the sea bass.

Use the oil left in the pan after frying the fish. Add green onion, ginger, garlic, and frequently stir in medium heat. You will notice some pleasant aroma generating from the combo of onion, ginger, and garlic, and also, when it is ready, you will notice a brown color.

Still in the pan, add the sauce and the braising liquid, in this case, the cup of wine. Continue stirring the mixture from the bottom of the pan with a wooden stick until they are fully dissolved and browned.

Grab your fish set aside, and add it to the mixture with any accumulated mixture; take note you are braising and not boiling; therefore, the fish should not be covered with the liquid.

Leave the mixture to boil for a few minutes, lower the heat to medium heat and simmer for 15 minutes. Please make sure you constantly check on the fish and turn it over so that both sides can equally cook.

Please leave it to cook until the soup is thick and the fish meat is soft. Top the sea bass with shredded red pepper and shredded green onion before serving.