To prepare Sea Bass: Rub fillets with oil, salt, parsley and garlic powder. Place in hotel pan; cover and refrigerate.
For each serving, to order: Grill 1 fillet on medium-hot grill 4 to 6 minutes on each side or until cooked through. Meanwhile, place a pinch garlic-ginger mixture in small ramekin; add 3 tablespoons soy mixture. Plate fillet; serve with sauce in ramekin.
Adapted from Chef Larry Tse, The House, San Francisco, CA