Ginger fish to improve immunity – Good Food Gold Coast


As COVID – 19 continues to spread worldwide, we want to ensure the well-being of our loved ones. Beyond the basics of washing our hands frequently, exercising and resting well, it is important to load up on foods that boost your immunity naturally. Here is a flavour-packed, easy to make and immunity-boosting recipe to keep us safe from the pesky viruses.

Ginger, besides the amazing tangy taste it adds to dishes, helps digestion, easing pain and nausea, an aid to fighting the flu and common cold. It has powerful anti-inflammatory and antioxidant effects, making it a great ingredient to support your natural defenses.

Fish is a great source of protein and omega-3 fatty acids, therefore it’s also important in maintaining healthy eyes. The omega-3 fatty acid is also a major force in fighting inflammation in the body. It also has a high amount of vitamin D, which can help control your mood and energy level. The recipe below has been prepared by Nicky Ng, Executive Chef of Mitzo, Grand Park Orchard, Singapore.

Print Recipe

Steamed Barramundi with Minced Ginger and soy

Instructions

  1. Chop and mince the Japanese pickled ginger. Heat up oil, then, pour the oil into the ginger mix.

  2. Mix the ginger with chicken powder. Add a pinch of salt and add sugar, mix and set aside.

  3. Place some potato starch (or cornflour) in a bowl, gently dip the fillet into the bowl then lightly pat off the starch coating.

  4. Place the fillet onto a dish, put the mixed ginger on top of the fillet and steam for 15 minutes. (Steam for a longer period if the fillet is thicker).

  5. While the fish is steaming, prepare the sauce. Put water into the saucepan and add in fish sauce, light soya sauce, chicken powder, sugar and dark soya sauce over medium heat until the sauce boils up. Remove the sauce from heat.

  6. Remove the fish from the steamer and pour the sauce onto the fish. Decorate with shredded shallots and other edible greens and serve.

Recipe Notes

NOTE: The original recipe used Chilean sea bass.

Photo used under Creative Commons license.



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