Ultimate Sauce.  Heat the oil in a small skillet over high heat.  Add the onion, garlic, ginger, anise and peppercorns and stir-fry until the onions are cooked.  Remove from heat and set aside.  Combine 2 Tbsp. of stock and the sugar in a medium saucepan over medium-high heat.  Stir constantly until the mixture is just caramelized (less than 5 minutes).  Add the vinegar and wine to the sugar mixture and continue stirring until the sugar completely dissolves (about 4 minutes).  Stir in the onion mixture, soy sauce, ketchup and remaining stock and cook over high heat for about 5 minutes.  Blend the cornstarch and water in a small bowl.  Stir the cornstarch mixture and salt to the sauce.  Turn the heat to low and simmer until the sauce is reduced by half (about 30 minutes).  Strain the sauce and discard the solids.  Return the sauce to the saucepan.

Ultimate Morsels.  Heat the oil in a small skillet over medium-high heat.  Stir-fry the onion, garlic and ginger for about 2 minutes.  Transfer the onion mixture to the saucepan containing the Ultimate Sauce.  Add the red bell pepper, green onion and corn kernels and bring the sauce to a boil.  Cover and remove from heat.

Sea Bass.  Heat the oil in a wok to 350 degrees.  Sprinkle the fish with salt and pepper.  Whisk the egg yolks and water in a shallow pan until blended.  Combine the flour and cornstarch in a large plastic bag and shake to mix.  Dip each fillet in the egg mixture, then drop it into the plastic bag.  Shake the bag to coat each fillet.  Shake off the excess.  Fry the fish until it is golden (about 5 or 6 minutes).  Drain well.  Serve with the Heavenly Sauce spooned over the top.

Our comments:  Don't let these 2-page recipes intimidate you.  This sauce is well worth the effort.  It falls in the Sweet-and-Sour sauce family and , like many sauces in that family, it packs a lot of flavor.  It can overpower the sea bass, so go easy.  Leftover sauce is great with any meat, especially the meat loaf.