Directions:
- To make the relish, first trim the artichoke stems. With a sharp knife cut off the top third of the artichoke. Pull off the outer leaves. Cut off any tough green skin from the bottoms. Rub the artichokes with lemon; set aside.
- Heat a saucepan to a boil with the water, wine, ginger, curry and turmeric. Allow to simmer about 2 minutes. Add in the artichoke bottoms and simmer until tender, about 15 minutes. Remove and allow to cool. Scrape out the hairy chokes and cut the artichokes into 1/2 inch dice.
- Return the liquid to a boil and add the soybeans. Cook until tender, about 2 minutes; drain. Transfer soybeans to a bowl and add the green onions, onion tomato and artichokes. Refrigerate.
- To make the ginger mayonnaise, combine all the ingredients in a small bowl; refrigerate.
- Prepare the marinade. Grate the ginger into a small strainer set over a bowl. Extract as much juice as possible, about 2 tablespoons. Now in a baking dish or other marinating pan whisk together the ginger juice, sake, mirin, soy sauce and miso paste. Add the sea bass fillets and marinate in the refrigerator up to 2 hours, turning twice.
- Preheat oven to 500°F
- Pat the fillets dry and season with salt and pepper. In an ovenproof skillet, heat the oil over high heat. Place fillets, skin side down and cook until well browned, about 2 minutes. Turn then transfer to the oven. Roast for 5 minutes, until just cooked through.
- To serve, stir the lime juice into the relish and divide among 4 serving plates. Set a fillet on top of each, then dollop with the ginger mayonnaise. Garish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.7 Kcal (2578 kJ) | ||
| Calories from fat | 214.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.88g | 37% | |
|---|---|---|---|
| Cholesterol | 75.48mg | 25% | |
| Sodium | 1217.03mg | 51% | |
| Potassium | 1323.6mg | 28% | |
| Total Carbs | 30.94g | 10% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 9.76g | 39% | |
| Protein | 42.13g | 84% | |
| Vitamin C | 39mg | 65% | |
| Iron | 3.9mg | 22% | |
| Calcium | 199.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 77.93 Kcal (326 kJ) | ||
| Calories from fat | 27.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 37% | |
|---|---|---|---|
| Cholesterol | 9.55mg | 25% | |
| Sodium | 154.04mg | 51% | |
| Potassium | 167.52mg | 28% | |
| Total Carbs | 3.92g | 10% | |
| Sugars | 0.55g | 17% | |
| Dietary Fiber | 1.23g | 39% | |
| Protein | 5.33g | 84% | |
| Vitamin C | 4.9mg | 65% | |
| Iron | 0.5mg | 22% | |
| Calcium | 25.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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