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1
In a resealable plastic bag, combine the sea bass fillets and the mirin.
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2
Seal the bag and marinate in the refrigerator for 1 hour.
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3
Remove the fish from the marinade and pat dry.
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4
Meanwhile, in a small saucepan of boiling water, simmer the garlic for 1 minute.
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5
Drain and let cool.
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6
Peel the cloves and thinly slice them lengthwise.
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7
In a small bowl, combine the tomato juice, vinegar and lemon juice.
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8
Heat 2 tablespoons of the oil in a nonreactive medium skillet.
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9
Add the garlic and cook over low heat until golden, about 7 minutes.
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10
Using a slotted spoon, transfer the garlic to a bowl.
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11
Add the bok choy and ginger and cook over moderately high heat for 30 seconds.
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12
Add 2 tablespoons of water and toss until the bok choy is wilted, about 1 minute.
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13
Add the tomato juice mixture to the greens and cook for 1 more minute.
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14
In a large heavy nonstick skillet, melt the butter in the remaining 2 tablespoons of oil.
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15
Season the fish with salt and white pepper and cook over moderate heat, turning once, until nicely browned on both sides and opaque throughout, about 3 minutes per side.
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16
If necessary, rewarm the bok choy.
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17
Mound it on the plates, spooning the sauce around it.
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18
Sprinkle the bok choy with the garlic slices and top with the sea bass.
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19
Serve at once.
