Before starting, wash and dry all produce. Heat a medium pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) butter, then half the crispy shallots. Toast, stirring occasionally, until fragrant, 1-2 min.Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, combine Szechuan sauce, half the garlic puree, 1/2 tsp (1 tsp) cornstarch, 1/2 tbsp (1 tbsp) sugar and 1/2 cup (3/4 cup) water in a small bowl.Heat a large non-stick pan over medium-high.While the pan heats, pat sea bass dry with paper towels. Season with salt and pepper.Spread remaining garlic puree over the flesh side, avoiding the skin.Sprinkle remaining cornstarch over both sides, then pat to coat.

When the pan is hot, add 1 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 ppl, cook sea bass in two batches, using 1 tbsp oil per batch.) Fry until skin is crispy, 4-5 min.Flip and fry until sea bass is opaque and cooked through, 2-3 min.** Transfer sea bass to a plate.

While sea bass cooks, core then cut pepper into 1/4-inch slices.Trim snow peas.When sea bass is done, carefully wipe the pan clean, then return the pan to medium-high.Add 1/2 tbsp (1 tbsp) oil, snow peas and peppers. Cook, stirring occasionally, until veggies soften slightly, 2-3 min.

Add cooking wine to the pan with veggies. Cook, stirring often, until wine is almost gone, 30 sec-1 min.Add stir-fry sauce. Cook, stirring often, until sauce thickens slightly and veggies are tender-crisp, 2-3 min. Season with pepper, to taste.

Fluff rice with a fork.Divide rice between plates. Top rice with half the veggies and sauce, sea bass skin-side up, then remaining veggies and sauce.Sprinkle remaining crispy shallots over top.