Black Garlic Cod & Gochujang Shrimp Udon

• Use the base of a pan to smash the cucumber, then cut it into rough chunks and transfer to the salad bowl.
• Drizzle with some honey as preferred, then toss well to combine with the dressing and set aside.
• Quarter the mushrooms and crush or mince the garlic. 
• Peel the ginger and then mince it or use a microplane as preferred. 

• Finely chop the scallions and separate the white part from the greens.
• Heat a light drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the mushrooms for 3 - 5 minutes.
• Add the garlic, the ginger and the white part of the scallions, then fry for 2 - 3 more minutes.
• Add the shrimp and fry for 3 more minutes. 

• In a small bowl, combine the East Asian-style sauce with the rest of the gochujang and the soy sauce.
• Transfer this sauce to the wok, then add the noodles and fry for 2 - 4 minutes.
• Meanwhile, roughly chop or tear the Thai basil.
• Stir three quarters of the Thai basil into the noodles. Season to taste with salt and pepper.

• Meanwhile, pat the fish dry with kitchen paper.
• Heat a light drizzle of olive oil in a frying pan over medium-high heat. fry the fish for 1 - 2 minutes per side. Season to taste with salt and pepper.
• Coat the fish with the black garlic marinade.

Did you know... the fish in this recipe contains calcium, a nutrient that contributes to normal muscle function.