ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turbot in Ginger-Garlic Broth

Prep time 15 mins
Cook time 12 mins
Yield Makes 4 servings


  • 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

  1. 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.

  2. 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.