Make your sauce and marinade by combining the 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. 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°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, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add garlic and a dash of salt and pepper to the pan. Sauté until the spinach is wilted.

When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach and baby corn. Split the remaining sauce and pour it over each of the fillets before serving.