• 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.

Seafood

• 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!