Black Garlic Asian Turbot
Recipe Courtesy of Peter Block
Prep time: 10 mins | Cook time: 20 mins
Total time: 30 mins | Serves: 6
Ingredients
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2 whole black garlic bulbs
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2 teaspoons fish sauce
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2 teaspoons sriracha sauce
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2 tablespoons rice wine vinegar
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2 limes, squeezed
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1 teaspoon hot sesame oil
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1 teaspoon sesame oil
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1 teaspoon Kosher salt
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1/2 pound salmon
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1 pound cod
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6 ounces turbot
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1 - 2 tablespoon Old Bay Seasoning
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2 teaspoons Chinese Five Spice
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2 teaspoons sea salt
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1 tablespoon grape seed oil
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1 pound rice noodles
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1 bunch baby bok choy
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1/4 red, green & orange peppers, sliced
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2 slices red onions, chopped
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4 ounces bamboo shoots
Instructions
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Begin by removing the black garlic from the clove skin.
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Add the black garlic, fish sauce, sriracha, rice wine vinegar, limes, sesame oils and 1 teaspoon salt in a saute pan.
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Mix well and cook for 2 minutes.
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Place in a blender and blend until smooth.
Seafood
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Take the sea salt, Old Bay seasoning and Chinese Five and rub on all the pieces of fish.
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Heat the grape seed oil in a cast iron skillet on high heat.
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Add the seafood and begin basting on both sides. Flip the fish a couple of times basting each time.
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Cooking for approximately 4 minutes.
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Meanwhile, cook the rice noodles according to box instructions.
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In a skillet, with 2 teaspoons canola oil, cook the vegetables until soft.
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Season to taste with salt and pepper.
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Finish the seafood by Moving the cast iron skillet to the 325 degree oven and cook for 8 minutes.
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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.
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Top the vegetable noodle mix with the turbot (all the seafood).
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Drizzle with the remaining sauce in the cast iron skillet.
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Serve and enjoy!