Spicy Ginger Whitefish Soup

1.Heat the olive oil in a large pot over medium heat.

2.Add the grated ginger and minced garlic to the pot and sauté for about 2 minutes until fragrant.

3.Add the sliced red chili pepper and continue to sauté for another minute.

4.Pour in the vegetable broth and bring it to a simmer.

5.Add the soy sauce, fish sauce, and lime juice to the broth, stirring to combine.

6.Gently place the whitefish fillets into the simmering broth.

7.Let the fish cook for about 5-7 minutes, or until it is opaque and flakes easily with a fork.

8.Carefully remove the cooked fish from the broth and set aside.

9.Add the chopped bok choy, sliced red bell pepper, and sliced mushrooms to the broth.

10.Simmer the vegetables for about 5 minutes until they are tender but still vibrant.

11.Return the cooked whitefish to the pot and gently stir to combine with the broth and vegetables.

12.Season the soup with salt and black pepper to taste.

13.Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro.

14.Serve hot with lime wedges on the side for an extra burst of flavor.