Miso-Glazed Black Cod with Forbidden Rice Risotto, Yuzu Beurre Blanc, and Compressed Cucumber

Begin by marinating the black cod: In a bowl, whisk together 1/3 cup white miso paste, 1/4 cup mirin, 2 tablespoons sake, 1 tablespoon honey, and 1 tablespoon rice vinegar until smooth. Place the 4 cod fillets in a shallow dish and pour the marinade over them, ensuring they're completely coated. Cover and refrigerate for at least 24 hours, or up to 48 hours for optimal flavor development.

For the compressed cucumber: Peel 1 large English cucumber and slice it into 1/8-inch thick rounds. In a vacuum-seal bag, combine the cucumber slices with 1/4 cup rice wine vinegar, 2 tablespoons sugar, and 1 tablespoon salt. Vacuum seal the bag, removing all air, and let it compress for at least 2 hours in the refrigerator. If you don't have a vacuum sealer, place ingredients in a zip-top bag and remove as much air as possible before sealing.

Prepare the forbidden rice risotto: Rinse 1 cup of forbidden black rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon grapeseed oil over medium heat. Add 2 finely diced shallots and cook until translucent, about 3 minutes.

Add 3 minced garlic cloves to the shallots and cook for 30 seconds until fragrant. Add the rinsed forbidden rice and stir to coat with oil, toasting for about 2 minutes.

Pour in 1/2 cup dry white wine and stir until almost completely absorbed. Begin adding the 3 cups of hot vegetable stock, 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. This process will take approximately 35-40 minutes.

When the rice is tender but still has a slight bite (al dente), stir in 3 tablespoons mascarpone cheese. Season with salt to taste. Cover and keep warm while preparing the other components.

For the yuzu beurre blanc: In a small saucepan, combine 1 minced shallot and 1/4 cup white wine. Bring to a simmer and reduce until only about 2 tablespoons of liquid remain.

Add 2 tablespoons heavy cream to the reduced wine mixture and simmer for 30 seconds. Reduce heat to low and begin adding the 8 tablespoons of cold cubed butter, one piece at a time, whisking constantly. Do not allow the sauce to boil once the butter is added.

When all butter has been incorporated and the sauce is smooth and emulsified, strain through a fine-mesh sieve. Stir in 3 tablespoons yuzu juice and season with a pinch of salt. Keep warm in a bain-marie (water bath) until ready to serve.

Preheat the oven to 425°F (220°C). Remove the cod from the marinade and gently wipe off excess marinade with a paper towel. Heat 1 tablespoon grapeseed oil in an ovenproof skillet over high heat.

Place the cod fillets skin-side up in the hot skillet and sear for 2 minutes until caramelized. Carefully flip the fillets and transfer the skillet to the preheated oven. Roast for 5-7 minutes, until the fish is just cooked through and flakes easily.

To plate: Place a mound of forbidden rice risotto in the center of each warmed plate. Carefully place a cod fillet on top of the risotto. Arrange compressed cucumber slices artfully around the plate.

Spoon the yuzu beurre blanc around the plate, creating small pools. Garnish with micro greens, edible flowers, yuzu zest, and a light sprinkle of flaky sea salt.

For the final touch, use a culinary torch to lightly caramelize the top of the miso glaze on the cod, creating a beautiful burnished finish.