Score the sea bass fillets on the skin side to prevent curling.
Heat 7.5ml olive oil and 7.5ml vegetable oil in a frying pan.
Fry the fish skin-side down for two minutes in the hot oil.
Heat 15ml vegetable oil in a hot wok and stir-fry peppers and chillies.
Flip the fish once the skin is crispy and cook for another two minutes.
Add garlic and ginger to the wok and stir into the pepper mixture.
Pour in the hot chicken stock and citrus juices and let the liquid bubble.
Stir in the caster sugar and citrus zests.
Mix in the chopped fresh coriander.
Place blanched spinach on a plate and top with the fish skin-side up.
Ladle the broth and peppers over the fish and serve immediately.