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.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Yield: 4 servings