Preheat the oven to 200°C.
Stir-fry garlic, ginger, chillies, and spring onions in 15ml of smoking vegetable oil for 3 minutes.
Add chilli-bean paste and fry for 1 minute before adding soy sauce, vinegar, and 110ml stock.
Simmer the mixture with sesame oil until thickened, then remove from heat.
Brush sea bass fillets with the sauce on a baking tray and bake for 20 minutes.
Fry spring onions in 30ml of smoking vegetable oil for 2 minutes.
Add mangetout, bok choi, and 3 tbsp water and stir-fry for 3 minutes until tender.
Stir in the soy sauce and sesame oil.
Plate the vegetables, top with a sea bass fillet, and spoon over remaining sauce.