Bleed fluke or sea bass by making a small, deep incision behind the pectoral fin, on the lateral line. You'll know you've got it when it runs blood. Also, make a puncture at the tail on the lateral line on each side. Put the fish in a bucket of cold saltwater until it dies, so it bleeds out as much as possible. If you cut te throat, it will die much quicker, hence not bleed out as much. Then ice the fish down. A brine will keep it colder, but wrapped in a towel, in a cooler, on ice, will keep it from sliming up. As mentioned before, avoid contaminating the flesh w/ slime or viscera. The purist will gut the fish, wash it and dry w/ paper towels, then fillet it.
For the Korean-style red sauce, get some red pepper paste from an Asian market. Add chopped up garlic to taste, maybe some sesame seeds, a few drops of Sprite or 7-Up to take the edge off. It gets headier after it sits in the fridege for a day or two.