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

Directions

Corn Sauce:

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

Remove the corn kernels from the cob by slicing down the cob. Set the kernels aside. Cut the cob into 4 pieces.

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.

Black Thai Sticky Rice:

1/4 cup black rice

4 tablespoons mirin

4 tablespoons rice wine vinegar

Salt and freshly ground black pepper, to taste

Rinse the black rice in cold water for 5 minutes, and then drain.

In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.

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.

Baby Bok Choy:

1 baby bok choy, cut in half

1 teaspoon sesame oil

1/2 teaspoon sake

Salt and freshly ground black pepper, to taste

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.