Nori Wrapped Eight Spiced Striped Bass Saffron Artichoke Fermented Black Bean Reduction

1 teaspoon cassia cinnamon, ground

1 teaspoon Szechuan pepper corn, ground

Fennel seeds, ground

Clove, ground

Dried orange peel, coffee grinder

Cardamom, ground

Ginger, ground

4 6 to 7 oz Striped Bass (substitute halibut or Fluke)

2 ounces sugar

3 ounces brandy

1 ounce sesame oil

2 ounces Roasted garlic puree

4 ounces canola or peanut oil

4 slices 4-inch dried nori seaweed

1 tin caviar, seruga, salmon or tokiko roe

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons onion, minced

1/2 cup corn kernels (about 2 whole corn)

1 cup dashi or fish stock

1 teaspoon sugar

1/2 cup shoa xing (Chinese cooking wine)

1 teaspoon fish sauce

1 star anise, whole

1 cup yellow beet juice (substitute with mango or orange)

1 tablespoon cilantro, diced

1 tablespoon chives, diced

4 whole medium sized artichokes

1 teaspoon saffron threads

2 tablespoons rice wine vinegar

4 tablespoons mirin

2 tablespoons sugar

2 tablespoons ginger, minced

2 tablespoons canola oil

2 tablespoons garlic cloves, smashed

2 tablespoons salted fermented black beans, minced and smashed

3 teaspoons ginger, chopped finely

2 teaspoons sugar

2 teaspoons light soy sauce

2 tablespoons oyster sauce

2 scallions, diced