Cut the green onion in half. Slice one half into thin strips (shiraga negi), soak in water, and drain. Mince the other half along with the core. Cut the bok choy in half lengthwise, rinse, wrap in plastic, and microwave at 600W for 90 seconds. Cool in cold water and squeeze out excess moisture.

Sprinkle salt on the sea bream and let it sit for 10 minutes. Pat dry with kitchen paper.

Mix minced green onion with all sauce ingredients (doubanjiang, sake, sugar, soy sauce, garlic, ginger, sesame oil) in a bowl.

Place the sea bream fillets on a microwave-safe plate and pour the sauce over them. Cover loosely with plastic wrap and microwave at 600W for 5 minutes or until cooked through.