Remove the guts and scales from the sea bass, rinse and dry the fish.
Wash the Chinese cabbage thoroughly before removing the stem and cut it into half.
Heat up the pan with cooking oil, pan fry both sides of the sea bass until yellowish. Add in the ginger slices, rice wine and 600ml water, then bring it to a boil. Once it is boiled, turn down the heat and let it simmer until the broth turns whitish.
Add the Chinese cabbage in and cook it for 10 mins before adding the wolfberry and salt. Then, cook it for another 3 minutes before serving.