In a large bowl, mix together Fish Fillets, Light Soy Sauce, Chinese Shao Xing Wine, Black Pepper, and Salt. Set aside and marinate in the fridge for 15 minutes.
In a small bowl, combine Chicken Bouillon, Water, Light Soy Sauce, and Sugar. In another bowl, mix together Lemon Zest and Lemon Juice.
In a small saucepan, on medium heat, add in Vegetable Oil and Garlic. Cook for about 15 seconds until fragrant. Then add in the Sugar mixture. Cook for about 3 minutes until the Sugar is dissolved.
Add in the Lemon Zest and Juice mixture. Simmer and stir for about half a minute , then add in the Starch Water. Cook for another 30 seconds or more until the sauce has thickened up. You can cook a bit longer or less depending on how thick you want your sauce to be. Remove from heat and transfer to a bowl to cool down.
Prepare the beer batter. In a large mixing bowl, mix together All-purpose Flour, Baking Powder, fine Salt, Cornstarch, and cold Beer. Combine well until you get a smooth texture.
In a wok, on medium-high heat, add enough Vegetable Oil for the Fish to float. In the mean time, spread the extra Cornstarch on a plate.
Fry the Fish in batches. Coat a few Fish Fillets with Cornstarch and shake off any excess. Dip each Fish Fillet into the batter one at a time and gently add into the hot oil.
Cook for 3-5 minutes or until the Fish Fillets are nicely golden and cooked through. Drain on paper towel or a wire wrack. Then sprinkle with Sea Salt.
Transfer the fried Fish Fillets to a serving plate. Drizzle some Lemon Sauce on top and garnish with some Sesame Seeds and chopped Green Onions. You can also just dip the Fish into the Lemon Sauce. Ready to enjoy!