Any tips on making sea bass with the following ingredients?
Ginger, lemongrass, Szechuan peppercorns, Shaoxing rice wine, touch of honey, soy, dash of sesame oil, scallions.
Should I marinate the sea bass in all ingredients, then pan-sear and finish in oven? How long? With sauteed spinach? Or serve the sea bass in a shallow soup plate of homemade dashi?
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