2 fish (linguado or swordfish)
400g of turnip
1 red bell pepper, 1 green bell pepper, and 1 bunch of scallions, chopped
1 cup of water
For the broth:
4 tablespoons of soy sauce
2 tablespoons of garlic paste
1 tablespoon of grated ginger
1 tablespoon of sesame oil
1 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
2 tablespoons of rice vinegar
2 fish (linguado or swordfish)
400g of turnip
1 red bell pepper, 1 green bell pepper, and 1 bunch of scallions, chopped
1 cup of water
For the broth:
4 tablespoons of soy sauce
2 tablespoons of garlic paste
1 tablespoon of grated ginger
1 tablespoon of sesame oil
1 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
2 tablespoons of rice vinegar
Cut the red and green bell peppers and scallions into strips
Cut the turnip into large wedges and divide each wedge into 4 pieces
Salt the fish, then cut it into 2 pieces
Combine soy sauce, garlic paste, grated ginger, sesame oil, cayenne pepper, black pepper, and rice vinegar in a bowl
Mix well
Pour the broth mixture over the turnip wedges in a pan, add enough water to cover the turnip, and bring to a simmer
Add the fish pieces and remaining broth mixture
Top with red bell pepper strips, green bell pepper strips, and scallions
Simmer everything at low heat, occasionally adding water to the pan until the liquid has reduced and the fish is cooked.
