Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum).
Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds.
Add the chicken stock, chile peppers, soy sauce and sesame oil.
Bring to a boil and thicken with the cornstarch mixture.
Add the water chestnuts and snow peas. Bring to a boil.
Cook the fish any style, bake, broil or sauté.
Top the fish with the vegetable enhanced sauce.
Serve with rice.
Cooking Tip: The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat. The same is true with olive oil. One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.
Assemble the salad to your preference. An excellent way is to cut everything into small pieces so in each bite you get a bit of everything. Some people like to keep them separate.
Suggestion: Cut the grapefruits into segments and dice the onion and cucumber. Another way is to slice the onion and cucumber. Place the lettuce on the plate and either sprinkle or arrange the ingredients. Broil the fish and place on top and drizzle with dressing.