For fish: Preheat the oven to 400°F.
Lay each sea bass on a large piece of foil, and bring up the sides ready to make a parcel.
Slice the scallions in half lengthwise and place 4 pieces into the cavity of each fish.
Sprinkle 3 tablespoons of sake into each parcel, 1 tablespoon of soy, and about half a teaspoon of the grated ginger into each.
Wrap the parcels loosely but sealed firmly, and cook on a baking sheet for about 25 minutes.
Open the cooked fish parcels, peel away the skin from the top of each fish, and fillet the top layer of fish.
Turn the fish over, repeat the same process, and then spoon any juices from the parcel onto the filleted sea bass and serve with wilted greens.
For wilted greens: Heat the oil and anchovies in a wok or large pan and stir until the anchovies seem to start melting into the oil.
Toss in your green veg and stir-fry over fairly high heat — a few minutes at the most — until everything has wilted.