Pat the yellowtail fillets dry with a paper towel.

Trim the turnip leaves, leaving about 1 cm of stem, and finely chop the leaves. Peel the turnips and cut them into wedges.

In a frying pan, combine all the ☆ ingredients and heat over medium heat. Once boiling, add the yellowtail and spoon the broth over the fillets. Reduce to low heat and simmer until the color changes.

Add the turnips to the pan, cover with a lid, and simmer on low heat for 5–6 minutes.