Fish with Jicama

Slice the jicama into thin strips and fry them in hot oil until golden brown on both sides

Drain on absorbent paper and reserve

Melt the butter and sauté the onion until translucent

Add the garlic, parsley, and cook for 3 minutes

Add the white wine, water, and fish stock cube

Simmer over low heat until the liquid has reduced to one-quarter of its initial amount. Reserve

Mix the vinegar with honey and season with salt and black pepper

Pour the sauce into the pan with the reduced liquid, stir vigorously, and reserve

Season the fish with salt and black pepper and cook the fillets in steam until tender

Remove the fish from the heat, and assemble the dish: place the jicama slices and drizzle with the hot sauce

Garnish with carrot.