To make Garlic-Ginger Soy: In small skillet, heat peanut oil. Fry garlic a few seconds; add ginger. Fry a few seconds; add green onions. Fry until garlic and ginger are golden brown. Drain. Place on paper towels; reserve. In saucepan, heat soy sauce and sugar until sugar dissolves. Remove from heat; mix in sesame oil. Cover and reserve.
To prepare Sea Bass: Rub fillets with oil, salt, parsley and garlic powder. Place in hotel pan; cover and refrigerate.
For each serving, to order: Grill 1 fillet on medium-hot grill 4 to 6 minutes on each side or until cooked through. Meanwhile, place a pinch garlic-ginger mixture in small ramekin; add 3 tablespoons soy mixture. Plate fillet; serve with sauce in ramekin.
Adapted from Chef Larry Tse, The House, San Francisco, CA