Turbot In Ginger-Garlic Broth

• 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

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.

garlic, ginger, garlic, chicken broth, fish sauce, lime juice, chiligarlic sauce, fish, carrots, red bell pepper, mushrooms, fresh cilantro

Taken from www.myrecipes.com/recipe/turbot-in-ginger-garlic-broth (may not work)