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1
Using a sharp knife, trim the artichoke stems.
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2
Cut off the top third of each artichoke and pull off the outer leaves.
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3
Trim the artichoke bottoms, cutting off any tough green skin.
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4
Rub the artichokes with the lemon.
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5
In a saucepan, bring the water, wine, ginger, curry and turmeric to a boil; simmer for 2 minutes.
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6
Add the artichoke bottoms and simmer until tender, about 15 minutes.
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7
Transfer to a plate to cool.
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8
Scrape out the hairy chokes and cut the artichokes into 1/2-inch dice.
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9
Return the broth to a boil, add the soybeans and cook until just tender, about 2 minutes.
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10
Drain and transfer to a bowl.
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11
Add the scallions, onion, tomato and the artichokes; refrigerate until chilled.
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12
Combine all of the ingredients in a small bowl and refrigerate until chilled.
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13
Peel and finely grate the ginger and put it in a small strainer set over a bowl.
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14
Press on the ginger to extract as much juice as possible; you should have 2 tablespoons.
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15
In a baking dish, whisk the ginger juice with the sake, mirin, soy sauce and miso.
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16
Add the sea bass fillets and turn to coat.
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17
Refrigerate for up to 2 hours, turning the fillets once or twice.
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18
Preheat the oven to 500.
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19
Pat the sea bass dry with paper towels and season with salt and pepper.
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20
In an ovenproof skillet, heat the oil until almost smoking.
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21
Add the sea bass, skin side down, and cook over high heat until well browned, about 2 minutes.
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22
Turn the fillets, transfer to the oven and roast for about 5 minutes, or until just cooked through.
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23
Stir the lime juice into the relish and season with salt and pepper.
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24
Spoon the relish onto 4 plates.
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25
Set the sea bass on top and add a dollop of ginger mayonnaise.
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26
Sprinkle with chives and serve.
