1 tablespoon garlic-flavored oil or extra virgin olive oil
2 teaspoons grated fresh ginger
2 garlic cloves, minced
4 cups chicken broth or vegetable broth
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon chili-garlic sauce
4 (6-ounce) turbot fillets or other firm fish fillets (about 1 inch thick)
2 small carrots, cut into thin strips
1/2 red bell pepper, cut into thin strips
1 cup sliced mushrooms
Garnishes: fresh cilantro leaves, sliced green onion
How to Make It
Heat oil in a large (12-inch) deep skillet over medium heat. Add ginger and garlic, and cook 1 minute. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 5 minutes.
Arrange fish and next 3 ingredients in broth. Cover and simmer 5 to 7 minutes or until fish is just flaky and vegetables are tender. Place fillets in shallow bowls; top evenly with broth mixture and vegetables. Garnish, if desired.
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The fish was somewhat bland but the broth was delicious. Next time I'll add some seasoning to the fish before I add it. I also put the veggies in before the fish, as we don't like the veggies too crunchy. I served it with warm Costco sourdough rolls to sop up the broth. I wish they had had nutritional data available.
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