Combine the first six
ingredients in a medium saucepan over medium heat. Bring to a boil then
reduce heat and simmer for 5 minutes. Cool uncovered, then strain out
the ginger, garlic, and tea.
Put
your sea bass fillets in a storage bag or a covered container with 2
cups of the marinade. Reserve the remaining sauce. Let the fish have a
nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce
doesn't completely cover the fish, be sure to turn the fillets a couple
hours in so that all sides get marinated.
When
you are ready to prepare the fish, preheat your oven to 425 degrees F.
Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or
until the edges of the fillets are starting to turn brown.
Crank
the oven up to a high broil and broil fish for 2 to 3 minutes or until
you get some dark patches around the edge of the fillets. Just don't let
them burn.
As your fish is
baking, first start to reheat the reserved sauce on low then heat up a
wok or large skillet with one tablespoon of vegetable oil over medium
heat. Add the spinach, garlic and baby sweet corn, and a dash of salt
and pepper to the pan. Saute the veggies just until the spinach is
wilted, then arrange the spinach and corn on each of the four plates.
When
the sea bass is done broiling, use a spatula to carefully lay the
fillets over the spinach and baby corn on each plate. Split the
remaining sauce and pour it over each of the fillets before serving.
