-
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.
-
3
With a sharp knife, make slits in the skin of the snapper to prevent it from curling during cooking.
-
4
Coat the skin in the rice flour and season with salt and pepper.
-
5
Also season the inside with salt and pepper.
-
6
Heat the vegetable oil and butter in a 10-inch oven-safe skillet over medium heat.
-
7
Add the snapper to the hot skillet, bone side down, and sear until golden brown.
-
8
Place the fish, uncooked side up, on a baking sheet.
-
9
Bake in oven until just cooked through, about 6 to 9 minutes.
-
10
Ladle the Corn Sauce onto a serving plate.
-
11
Use a 3-ounce ice cream scoop to put a scoop of the Black Thai Sticky Rice on top of the Sauce.
-
12
Place the yellow snapper tilted up on the rice, and put the Baby Bok Choy over the snapper.
-
13
1 ear corn
-
14
Butter or oil, for sauteing
-
15
Small pinch turmeric
-
16
Pinch saffron
-
17
1 cup heavy cream
-
18
Salt and freshly ground black pepper
-
19
2 drops truffle oil
-
20
Remove the corn kernels from the cob by slicing down the cob.
-
21
Set the kernels aside.
-
22
Cut the cob into 4 pieces.
-
23
Heat 1 to 2 tablespoons butter or oil in a medium saucepan over medium-low heat.
-
24
Add the corn kernels, turmeric, and saffron, and cook until lightly sauteed, about 2 minutes.
-
25
Add the heavy cream and cob pieces.
-
26
Adjust heat to medium, and simmer until slightly reduced.
-
27
With a slotted spoon, remove the pieces of cob.
-
28
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).
-
29
Strain the puree through a fine mesh sieve.
-
30
Add salt and pepper, to taste.
-
31
Gently stir in the truffle oil.
-
32
Keep warm if possible.
-
33
1/4 cup black rice
-
34
4 tablespoons mirin
-
35
4 tablespoons rice wine vinegar
-
36
Salt and freshly ground black pepper, to taste
-
37
Rinse the black rice in cold water for 5 minutes, and then drain.
-
38
In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced.
-
39
Reserve.
-
40
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.
-
41
Spoon the rice out flat on a plate for 2 minutes to release steam.
-
42
Put the black rice in a small bowl and add the mirin and vinegar mixture.
-
43
Add salt and pepper, to taste.
-
44
Gently stir together, cover, keep warm.
-
45
1 baby bok choy, cut in half
-
46
1 teaspoon sesame oil
-
47
1/2 teaspoon sake
-
48
Salt and freshly ground black pepper, to taste
-
49
Heat the sesame oil in a 10-inch skillet over medium heat.
-
50
Add the bok choy and saute for 3 minutes.
-
51
Add the sake to deglaze the pan.
-
52
Continue cooking over medium heat until al dente, about 5 more minutes.
-
53
Season to taste with the salt and pepper.
