Prep time:  10 mins | Cook time:  20 mins

Total time:  30 mins | Serves: 6

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Ingredients

• 2 whole black garlic bulbs

• 2 teaspoons fish sauce

• 2 teaspoons sriracha sauce

• 2 tablespoons rice wine vinegar

• 2 limes, squeezed

• 1 teaspoon hot sesame oil

• 1 teaspoon sesame oil

• 1 teaspoon Kosher salt

• 1/2 pound salmon

• 1 pound cod

• 6 ounces turbot

• 1 - 2 tablespoon Old Bay Seasoning

• 2 teaspoons Chinese Five Spice

• 2 teaspoons sea salt

• 1 tablespoon grape seed oil

• 1 pound rice noodles

• 1 bunch baby bok choy

• 1/4 red, green & orange peppers, sliced

• 2 slices red onions, chopped

• 4 ounces bamboo shoots

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Instructions

1. Begin by removing the black garlic from the clove skin.

2. Add the black garlic, fish sauce, sriracha, rice wine vinegar, limes, sesame oils and 1 teaspoon salt in a saute pan.

3. Mix well and cook for 2 minutes.

4. Place in a blender and blend until smooth.

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Seafood

1. Take the sea salt, Old Bay seasoning and Chinese Five and rub on all the pieces of fish.

2. Heat the grape seed oil in a cast iron skillet on high heat.

3. Add the seafood and begin basting on both sides. Flip the fish a couple of times basting each time.

4. Cooking for approximately 4 minutes.

5. Meanwhile, cook the rice noodles according to box instructions.

6. In a skillet, with 2 teaspoons canola oil, cook the vegetables until soft.

7. Season to taste with salt and pepper.

8. Finish the seafood by Moving the cast iron skillet to the 325 degree oven and cook for 8 minutes.

9. Assemble the dish by mixing the vegetables into the noodles. Be sure to add a little bit of the pasta water to make a sauce.

10. Top the vegetable noodle mix with the turbot (all the seafood).

11. Drizzle with the remaining sauce in the cast iron skillet.

12. Serve and enjoy!