Preheat the oil to 360 to 375 degrees F in a deep-fryer or Dutch oven
Cut 4 or 5 (2-inch) slits into the skin of the bass
. In a large bowl, combine the rice flour, cornstarch, salt, pepper, Essence and five-spice powder
. Season the fish with salt and pepper and dredge
in the flour mixture. Drop into the hot oil and fry
for 8 to 10 minutes until the fish
is golden brown and cooked through.
Heat a large wok and add vegetable oil. When the oil is hot, add the spring garlic and bok choy. Cook for 4 to 5 minutes. Toss vegetables with the sesame oil and the rice wine vinegar.
Serve the fish on top of the sauteed vegetables with the garlic chili sauce on the side.