Main Ingredients:
300g Clean Seabass, 80g Spring Rolls

Supporting Ingredients:
60g Endive, 60g Carrot

Marinade:
5g Haoji Green Chilli and Pepper Sichuan Sauce, 5g Cooking Wine, 5g Cornstarch, 5g Ginger and Scallion Water

Seasonings:
25g Haoji Green Chilli and Pepper Sichuan Sauce，10g Fresh Lemon Juice, 3g Oyster Sauce, 40g Water, 5g Cilantro, 2g Basil

Preparation Method:

1. Marinate the seabass with the marinade for 15 minutes, then pan-fry it until cooked and cut into slices for plating.

2. Cut the supporting ingredients into shreds and set aside.

3. Mix the seasonings evenly. Place the shredded supporting ingredients on one side of the main ingredient, pair with spring rolls, and dip in the sauce before eating.