I really surprise myself sometimes or maybe I watch too many cooking shows. Now, I do not want to get carried away here but I am really amazed with my familiarity of how to put ingredients together. By way of example, in this dish, I grabbed mostly Asian vegetables including bok choy; I used rice noodles; I used Chinese five spice and I made up a sauce pulling together rice wine vinegar, fish sauce, some sesame oil and sriracha.
Backing up for one second, the genesis for this recipe was black garlic that a friend gave me. I have never seen or heard of black garlic. It is very simply fermented garlic. I will have to try this myself. I did not know what black garlic is used in so of course I googled it to find recipes. I then adapted the recipe to suit my tastes and familiarity with ingredients noted above.
While at the store, I decided to try three different types of fish for this dish. As the title suggests, one of the fish was turbot. I do not often see that variety at my grocery stores, so I jumped on it. I also tried cod and salmon. You all know by now we eat salmon like all the time. I will tell you in this recipe it was the least good type of fish for the sauce. Both the turbot and the cod absorbed the sauce well. There white flesh also created a great browning color on the flesh side that was marinated and was seared on the pan. This dish was light, healthy and fun to eat.
- 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
- Begin by removing the black garlic from the clove skin.
- Add the black garlic, fish sauce, sriracha, rice wine vinegar, limes, sesame oils and 1 teaspoon salt in a saute pan.
- Mix well and cook for 2 minutes.
- Place in a blender and blend until smooth.
- Take the sea salt, Old Bay seasoning and Chinese Five and rub on all the pieces of fish.
- Heat the grape seed oil in a cast iron skillet on high heat.
- Add the seafood and begin basting on both sides. Flip the fish a couple of times basting each time.
- Cooking for approximately 4 minutes.
- Meanwhile, cook the rice noodles according to box instructions.
- In a skillet, with 2 teaspoons canola oil, cook the vegetables until soft.
- Season to taste with salt and pepper.
- Finish the seafood by Moving the cast iron skillet to the 325 degree oven and cook for 8 minutes.
- 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.
- Top the vegetable noodle mix with the turbot (all the seafood).
- Drizzle with the remaining sauce in the cast iron skillet.
- Serve and enjoy!
The blending of the sauce and the sautéing of the vegetables.
The spicing and sautéing of the fish.
The Black Garlic Asian Turbot plated.