For the Darjeeling Tea Crust:
Grind the almonds, tea and brioche bread in a food processor until well combined. Whip the butter and fold in the dry ingredients. Spread one 1/4” layer on top of each slice of fish and hold chilled until ready to serve.
For the Orange Emulsion:
Heat the olive oil in a medium pot over medium heat, add the ginger and shallots, and cook, stirring for 3 minutes (do not color). Add the spices and continue to cook for another 2 minutes. Add the orange juice and reduce by 2/3. Strain the liquid through a fine meshed sieve and chill. Place the egg yolk with the chilled reduction in a blender and puree to combine. Stream in the grapeseed oil on a slow speed until well emulsified; check seasoning.
For the Black Chinese Rice:
Rinse the rice in a sieve under cold running water until the water runs clear. Heat the almond oil in a medium pot over medium heat and add the ginger and shallot. Cook, stirring, until the shallots are tender. Add the black rice and continue to cook, stirring for 3 minutes to toast. Add the chicken stock and simmer until the rice is tender and the chicken stock has been absorbed (the rice will begin to crackle), about 45 minutes; season and keep warm.
Baby Bok Choy:
Heat the olive oil in a large skillet or wok over high heat. Add the ginger, chili flakes and almonds and toss until the almonds begin to toast. Add the bok choy, reduce heat to medium and sauté until tender. Add the orange juice, and simmer until evaporated, glazing the bok choy. Heat when ready to serve.
Heat 6 dinner plates. Preheat oven to broil and place a rack on the bottom. Place the crusted arctic char on an aluminum foil lined baking sheet and bake for 8-10 minutes, or until the crust is golden and the fish reaches an internal temperature of 125°F. Remove from the oven and rest for three minutes. Plate one fish per plate along with the orange emulsion, black Chinese rice, and baby bok choy.