Ingredients

• 1 (2-pound) boneless yellow snapper
• 1 cup rice flour
• Kosher salt and cracked black pepper
• 1 teaspoon vegetable oil, for frying
• 1 tablespoon butter, for frying
• Corn Sauce, recipe follows
• Black Thai Sticky Rice, recipe follows
• Baby Bok Choy, recipe follows
• 1 ear corn
• Butter or oil, for sauteing
• Small pinch turmeric
• Pinch saffron
• 1 cup heavy cream
• Salt and freshly ground black pepper
• 2 drops truffle oil
• 1/4 cup black rice
• 4 tablespoons mirin
• 4 tablespoons rice wine vinegar
• Salt and freshly ground black pepper, to taste
• 1 baby bok choy, cut in half
• 1 teaspoon sesame oil
• 1/2 teaspoon sake
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F.
2. Butterfly the yellow snapper, removing the head, spine, scales, and bones, keeping the filleted pieces attached at the tail and the skin on. With a sharp knife, make slits in the skin of the snapper to prevent it from curling during cooking. Coat the skin in the rice flour and season with salt and pepper. Also season the inside with salt and pepper.
3. Heat the vegetable oil and butter in a 10-inch oven-safe skillet over medium heat. Add the snapper to the hot skillet, bone side down, and sear until golden brown. Place the fish, uncooked side up, on a baking sheet. Bake in oven until just cooked through, about 6 to 9 minutes.
4. Ladle the Corn Sauce onto a serving plate. Use a 3-ounce ice cream scoop to put a scoop of the Black Thai Sticky Rice on top of the Sauce. Place the yellow snapper tilted up on the rice, and put the Baby Bok Choy over the snapper.
5. Remove the corn kernels from the cob by slicing down the cob. Set the kernels aside. Cut the cob into 4 pieces.
6. Heat 1 to 2 tablespoons butter or oil in a medium saucepan over medium-low heat. Add the corn kernels, turmeric, and saffron, and cook until lightly sauteed, about 2 minutes. Add the heavy cream and cob pieces. Adjust heat to medium, and simmer until slightly reduced. With a slotted spoon, remove the pieces of cob. Puree the liquid in a blender, being careful about pureeing hot liquids in a blender (do not fill to capacity, and place a towel over top). Strain the puree through a fine mesh sieve. Add salt and pepper, to taste. Gently stir in the truffle oil. Keep warm if possible.
7. Rinse the black rice in cold water for 5 minutes, and then drain.
8. In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.
9. In a small saucepan with a cover that fits tightly, simmer the black rice with 1/2 cup water over medium heat until there are little bubbles and the rice is fully cooked. Spoon the rice out flat on a plate for 2 minutes to release steam. Put the black rice in a small bowl and add the mirin and vinegar mixture. Add salt and pepper, to taste. Gently stir together, cover, keep warm.
10. Heat the sesame oil in a 10-inch skillet over medium heat. Add the bok choy and saute for 3 minutes. Add the sake to deglaze the pan. Continue cooking over medium heat until al dente, about 5 more minutes. Season to taste with the salt and pepper.