Attaining physical fitness is mainly related to two things: food intake and physical activity. One without the other cannot sufficiently prevent the possible effects of ignoring the importance of either good eating habits or regular physical activity. The health benefits of addressing these two concerns have long been established but they have to be approached in the proper way. 
[Read more…]
Know Your Mushrooms and Buy Them Right
Mushrooms are one of the most common ingredients used in numerous dishes. They may not have a flavorful taste on their own but when mixed with other ingredients, they add a unique texture to the dish.
Unlike what some people believe, the mushroom is not a vegetable. It is produced by a fungus that grows on a decaying material. In the 1960s, it was reclassified into the Kingdom of Fungi, a so-called hidden kingdom. Today, however, it is cultivated in a controlled environment, specifically in a windowless building with even temperature and humidity.
As of 2008, the top five mushroom-producing countries in the world based on the Food and Agriculture Organization (FAO) statistics are China at number one followed by the U.S., the Netherlands, Poland and France. [Read more…]
What Makes Stevia So Popular in Japan?
The Japanese people are known to be conscious of their diet and this is why the country has the longest life expectancy. Most are lean because they don’t overeat and more importantly, they often eat vegetables, seaweeds, tofu and fish which are all rich in vitamins and minerals. Just ask yourself if you’ve seen any overweight Japanese in person or on TV and the movies apart, of course, from the sumo wrestlers.
One concrete proof of this population’s healthy diet is their use of natural ingredients. As an example, they use a natural sweetener in their food instead of the usual sugar. This is the stevia, a plant that grows abundantly in the Americas and parts of Asia, notably in the subtropical and tropical regions.
Since the 1970s, Japan has used stevia as a sweetener. This was after reports claimed that cyclamate and saccharin were carcinogens which can affect the health of people. From that time on, this Asian country has cultivated the plant to supply the needs of its people for an alternative ingredient that can sweeten a wide range of food products and even drinks.
Today, however, the use of stevia has gone beyond just being a food and drink sweetener. Owing to its steviol glycoside which is present in the plant’s leaves, this ingredient is now being used in making medicines including vitamins and supplements.
Some of you may not be aware of this yet but stevia actually contains a number of minerals that provides a lot of benefits to the human body. These are chromium, manganese, potassium, selenium, sodium, iron, niacin, phosphorus and zinc. Chromium plays a significant role in regulating blood sugar levels and as such, is beneficial for people suffering from diabetes.
Medical and nutrition experts agree that the use of this small plant provides double benefits to consumers. Besides making food and drinks sweet, it also gives out vitamins and minerals essential in promoting good health.
Photo via japan-stevia.com
Foods That Will Help You Get Those Washboard Abs
Flat, washboard abs is highly desired by people. It’s a big reason why a lot of people are going to the gym and trying to sculpt their bodies. Short of having tummy tucks, getting that well-defined abs takes a lot of work and dedication.
You can help hasten the development of flat abs by complementing your gym workout with the right food. There are actually certain foods that are targeted towards helping you burn those unwanted tummy fat. Here are some of them. [Read more…]
Chilled Tomato and Harissa Soup
This is a quick and easy recipe that is perfect for dinner and parties as well. It is a rich soup that is served chilled. You may replace the yogurt with sour cream if you wish.
Ingredients:
1kg ripe tomatoes, peeled and seeded
4 garlic cloves
5 slices white bread, crusts removed
2 teaspoons harissa paste
1 tablespoon tomato paste
200ml extra virgin olive oil
Pinch of caster sugar
Salt and pepper to taste
1/2 cup plain yogurt
1/4 cup parsley, chopped
Basil leaves for garnish
Combine the tomatoes, harissa, tomato paste, garlic and bread in a blender or food processor. Slowly pour in the olive oil and blend it for 3-5 minutes or until smooth. Season it with salt and pepper. Add a pinch of caster sugar as well. Mix well. You can add a little water if it is too thick. Pour the soup in a sealed container and refrigerate it for 2 hours or until it is chilled.
Pour it into individual glasses. Place a dollop of yogurt on each glass and garnish them with chopped parsley and a basil leaf. Serve immediately.
Photo Courtesy Of: sakura2990
Lemon Angel Hair Pasta
This is a light pasta recipe that is easy to prepare. The lemons give the pasta so much flavor that it bursts in your mouth. You can add pine nuts, tomatoes and even bell peppers if you wish. This dish is best eaten with garlic bread or grilled meat.
Ingredients:
6 ounces angel hair pasta
1/4 cup fresh basil and mint leaves, chopped
1/4 cup lemon juice
Parmesan cheese, freshly grated
1 tablespoon grated lemon peel
5 cloves garlic, sliced thinly
4 tablespoons olive oil
1/2 teaspoon black pepper
Cook pasta according to instructions. Drain and set aside.
In a large saucepan, heat the olive oil under medium heat. Fry the garlic for 3-5 minutes or until they are light brown. Add the pasta and mix well. Make sure that the noodles are coated in oil. Pour in the lemon juice and add the lemon juice, half of the Parmesan, lemon peel, basil and mint. Toss until all the ingredients blend together. Season it with salt and pepper. Transfer it to a plate and sprinkle with the remaining Parmesan. Garnish with and mint leaves if desired.
Photo Courtesy Of: Ned Raggett
Mapo Tofu
Mapo Tofu is a Szechuan recipe made of pork and tofu. It is eaten with rice and it can be served along with other dishes. If you want to turn it into a vegetarian dish, all you have to do is remove the pork. You can also replace the chicken broth with vegetable broth.
Ingredients:
1Â pound package firm tofu or silken tofu, cut into 6 slices
1/2 cup chicken or vegetable broth
1Â tablespoon cornstarch
2Â tablespoons soy sauce
1Â tablespoon oyster sauce
1Â to 2 teaspoons chili garlic sauce
4 ounces lean ground pork
1 tablespoon sesame oil
1Â tablespoon fresh ginger, peeled and grated
3Â garlic cloves, minced
1/3Â cup green onions, chopped
Remove the excess water from the tofu by placing them on paper towels. Place some more paper towels and a plate over the tofu. Let it stand for 30 minutes. After, you can remove the paper towels and the plate. Slice the tofu into half inch cubes.
In a bowl, combine the broth, soy sauce, oyster sauce, cornstarch and chili garlic sauce. Mix well until the cornstarch dissolves.
Heat the oil in a non-stick skillet over medium heat. Â Saute the ginger and the garlic for 3 minutes or until fragrant. Add the pork and cook it for 5-8 minutes until it is light brown. Add the tofu and cook for another 5 minutes. Pour in the broth mixture. Let it boil. Reduce heat and simmer for another 10 minutes or until the sauce thickens. Adjust seasoning with soy sauce and chili garlic sauce if desired. Serve on a plate or over rice. Garnish with green onions.
Photos Courtesy Of: FotoosVanRobin
Baked Trout with Cucumber Sauce
This is a light and refreshing dish that is easy to make. Feel free to use other kinds of fish. Enjoy it with buttered vegetables and/or rice.
Ingredients:
4 trout fillets
Salt and pepper
300 ml fish or vegetable stock
1 small cucumber
300 ml sour cream
1 teaspoon tarragon vinegar
1 teaspoon fresh tarragon, chopped and for garnish
Preheat the oven at 350F.
Place the fish fillets in a shallow baking dish. Pour over the stock and season it with salt and pepper. Cover and bake for 25-30 minutes or until the trout are soft. Drain and discard the juice.
To prepare the sauce, peel and grate the cucumber. Place it in a bowl and add the cream, vinegar and chopped tarragon. Season it with salt and pepper.
Place the fillets in a plate and put some cucumber sauce over it. Garnish with fresh tarragon. Serve it with rice or vegetables.
Photo Courtesy Of: VirtualErn
Coffee Banana Shake
I recently discovered that having fresh fruits for breakfast on an empty stomach reduced my cravings during the day. Since then, I usually have fruit shakes or eat fresh fruit in the morning and then I would eat delicious breakfast meals for brunch.
Here’s a healthy and filling recipe that is perfect for people on the go or who are not fond of breakfast. I am a big fan of almond and soy milk, so you can use that instead of low fat milk. The tofu can make the drink quite heavy and provide protein, but there is still room for other ingredients that contain fiber like oatmeal.
For those who do not like the taste of tofu, there is no need to worry. You can barely taste the tofu because the coffee masks it.
Ingredients:
1 1/4 cups low-fat milk
1/2 cup silken tofu
1 ripe banana (frozen)
1-2 tablespoons sugar or 1 pack sweetener
2 teaspoons instant coffee powder, preferably espresso
2 ice cubes
Ground cinnamon, (optional)
Combine all ingredients in a blender. Blend until smooth and frothy. Add more sugar if desired.
Pour it into a cup and sprinkle some cinnamon. You may also garnish it with fresh banana.
Photo Courtesy Of: Lara604
Tuscan White Bean Stew
It is a traditional Tuscan recipe that is filling enough to be a main course with a light salad on the side. To sum it up it is simple, healthy and delicious.
For the croûtons:
1 tablespoon extra-virgin olive oil
2 cloves garlic, cut in half
1 slice whole-grain bread, cut into 1/2-inch cubes
For the soup:
2 cups dried cannellini (white beans), soaked overnight and drained
6 cups water
1 teaspoon salt
1 bay leaf
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 carrots, peeled and coarsely chopped
6 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
6 sprigs and 1 tablespoon chopped rosemary
1 1/2 cups vegetable stock or broth
First, prepare the croutons. In a medium skillet, heat olive oil over medium heat. Saute the garlic for 2 minutes and then remove from the heat. Let it stand for 10-15 minutes. Remove the garlic pieces and discard them. Return the pan to medium heat and sauté the bread cubes until they are light brown. Stir frequently. Place them in a bowl and set aside.
In a Dutch oven over high heat, boil the water and add the white beans, salt and bay leaf. After, reduce the heat and simmer for 1 hour until the beans are tender. You may use a pressure cooker if you are in a hurry. Do not overcook. Drain the beans and reserve 1/2 cup of the liquid. Remove the bay leaf and discard it.
In a small bowl, mash half of the cooked beans and mix it with the reserved liquid to form a paste.
Place the Dutch oven over high medium flame and heat the olive oil. Stir-fry the garlic, onions and carrots until the carrots are cooked. Pour in the vegetable stock. Add the chopped rosemary, beans and bean paste. Bring it to a boil and season it with salt and pepper. After, let it simmer for another 5 minutes.
Ladle the stew into individual bowls and top with croûtons. Garnish it with a rosemary sprig. Serve immediately.
Photo Courtesy Of: thebittenword.com
Agedashi Tofu
Agedashi Tofu is a well known Japanese dish served as an appetizer or eaten as a side dish. It is a personal favourite, but I prefer a thicker sauce instead of the regular tentsuyu. Tofu is a good source of iron, low calorie and low fat. It is a healthy and delicious recipe that is perfect for those on a diet.
Ingredients:
One block soft tofu
Corn starch
Oil for deep frying
1/2 cup dashi stock (powdered dashi dissolved in water)
1/8 cup mirin
1/8 cup light soy sauce
1 teaspoon sugar
1 teaspoon grated ginger
2 tablespoons grated radish (daikon)
Sliced green onions/scallions
Dried bonito flakes/katsuobushi or shredded nori
To prepare the dipping sauce, heat the mirin in a pan under medium heat. Pour in the dashi and soy sauce. Once it boils, stir in the sugar, ginger and radish. Mix well until the sugar granules dissolve. You may add a little cornstarch if you wish the sauce to thicken. Strain and discard the solid parts. Set aside.
Cut the tofu into pieces. Pat them dry using paper towels. Coat them in cornstarch and deep fry until golden brown or crispy. Drain the oil using paper towels or place the tofu in a strainer.
Place the fried tofu in a bowl and pour in some tentsuyu sauce. Garnish with scallions and katsuobushi or nori. Serve immediately.
Photo Courtesy Of: arnold | inuyaki
Macadamia Nut Pesto
A trip to Hawaii is incomplete without macadamia nuts. It is a tasty and healthy treat. The nuts are available roasted, salted and covered with chocolate. There is no need to be guilty when indulging in macadamia because they contain high levels of monosaturated fatty acids, which help reduce the risk of heart disease.
It is also interesting to know that macadamia nuts originated in Australia. William Herbert Purvis brought some seeds from Queensland and planted them in Kukuihaele in 1882. After that, more and more people started planting this crop. Hawaii is now the largest producer of this healthy nuts.
Ingredients:
250g spaghetti noodles
2 cups basil leaves, washed
1 cup unsalted macadamias
5 cloves garlic, peeled
1/2 cup macadamia oil
3/4 cup grated parmesan
Salt & pepper to taste
1/2 cup cream (optional)
chopped toasted macadamias (for garnish)
In a blender, combine the basil leaves, garlic, macadamia nuts and half of the oil. Blend for 2 minutes or until the ingredients are processed. Add the parmesan cheese and pour in the rest of the oil. Blend for another 2-3 minutes or until smooth. Store it in an airtight jar or container if desired.
In a pot, boil water and add a teaspoon of salt and a teaspoon of cooking oil. Cook the noodles according to package instructions and drain. Transfer to a bowl.
Combine the pasta and the sauce. Toss until the noodles are coated with pesto. Add cream if you want a creamier sauce.
Serve on a plate and garnish with toasted macadamias.
Photo Courtesy Of: __Wichid__
Berry Banana Power Smoothie
Most people nowadays are too busy to have a real breakfast. Here is a healthy breakfast recipe that you can have on the go. It can also serve as a post workout food to replenish the energy you consumed.
For healthier shakes, opt for real juices and low fat milk. Also use frozen fruits instead of ice for creamier drinks. The order when blending also matter, start with liquids and soft items first before adding nuts or frozen fruits.
Power smoothies can give you enough vitamins and energy to jump-start your day. Be creative and use any fruit you wish. You may even add a tablespoon of flax or hulled hemp seeds for more nutrition. Some even use tofu and organic eggs.
If there are leftovers, you can put them in popsicle molds and eat it as snacks. Kids will definitely enjoy this healthy treat as well.
Ingredients:
1/4 cup frozen mixed berries
1 frozen banana
2 tablespoons almonds
¼ cup rolled oats
1/2 cup low fat or soy milk
1 cup plain yogurt
Pour milk and yogurt into the blender. Add the almonds and oatmeal. Blend for 2-3 minutes or until smooth.
Place the frozen banana and berries into the blender with the milk mixture. Blend until smooth.
Serve cold.
Photo Courtesy Of: diekatrin
Pickled Green Papaya
Pickled green papaya is also known as atchara. It is a Filipino version of pickled vegetables. Unlike other green papaya dishes that are served as appetizers, this dish is an awesome side for fried or grilled meat. It is a little on the sour side, so if you are a fan of this – you will definitely love this recipe.
Ingredients:
3 to 4 lbs green papaya
2 medium sized carrots
1 large onion
10 cloves garlic
2 tbsp whole peppercorn
1 large red bell pepper
1 knob ginger
1/4 cup salt
1/4 cup raisins
Brine:
1 1/2 tsp salt
2 cups white vinegar
1 1/3 cups granulated sugar
Prepare the vegetables, papaya, carrots, onions, ginger and bell pepper. Peel them and cut them into thin strips (julienne). As for the garlic, slice it thinly. You can cut the carrots any way you like – flowers, shapes, jagged edges. It makes the dish look more interesting or festive.
Place the julienned green papaya in a bowl. Pour in the 1/4 cup of salt and mix it well. Cover the bowl and refrigerate overnight. This process will dehydrate the papaya.
After refrigerating the papaya, transfer it to a colander and rinse well. Place it on a cheese cloth and squeeze out the water until it is almost dry. Discard the juice and place the papaya in bowl.
Add the carrots, red bell pepper, ginger, garlic, onions, raisins and pepper to the papaya. Mix well and transfer to a clean and sterilized jar.
To prepare the brine, heat a saucepan under medium low heat. Pour in the vinegar and let it boil. Add the sugar and salt. Stir until the granules dissolve. Turn off the heat and let the brine cool for 15 minutes.
Pour the brine into the jars with the vegetables. Cover and refrigerate for at least 5 days to 1 week.
Serve cold with fried or grilled dishes.
Photo Courtesy Of:Â stu_spivack
Fried Carrot Balls
Carrots are very versatile. They can be cooked in many different ways, from main courses, sides, snacks and even desserts.
It is one of the few vegetables picky people do not mind eating. We all grew up thinking that eating carrots improve our eyesight. Apparently, this is debatable. Some say it does and some say it is just an urban legend. Nevertheless, it is a great source of beta-carotene and other antioxidants that are good for the body.
Ingredients:
2 pounds carrots
1 cup minced boiled ham (optional)
1/4 cup butter (optional)
Oil for deep frying
5 cloves garlic, minced
1/4 cup minced scallions
1/4 teaspoon ground ginger
Salt and pepper to taste
1 cup cornstarch
Wash the carrots and peel them. Slice them into 2-3 parts.
In a pot of salted boiling water, cook the carrots for 15-20 minutes.
After, drain the carrots and puree them in a blender or food processor. If you have a food mill, it will do.
Strain the carrot juices with a strainer or a cheese cloth. Do this in parts, to make sure that all the juice is squeezed out. You may reserve the juices for a light carrot juice if desired.
In a skillet or frying pan, melt the butter under medium low heat. Sauté the ham for 3-5 minutes or until the edges are browned.
Combine the ham, carrot puree, scallions, garlic and ginger in a bowl. Mix well. Season it with salt and pepper. Refrigerate for 2 hours up to overnight.
In a deep saucepan or deep fryer, heat the oil under medium heat. Test if it is hot enough by dropping half a teaspoon of the carrot mixture. If it sinks, the oil is not ready. If it floats and browns right away, it is too hot. Adjust accordingly. Don’t forget to scoop out the carrot mixture to avoid burning.
While waiting for the oil, form the carrot mixture into balls and roll them in cornstarch.
Fry the balls for 3-5 minutes or until they are golden brown.
Transfer to a colander or plate with paper towels to drain the oil.
Serve warm and sprinkle with salt before serving.
*If you want to give the carrot balls a meatier texture, you can add an egg and cornstarch to the mixture to make it thicker.
Photo Courtesy Of: ccharmon
Makhlama bil Sbenagh (Iraqi Spinach Omelette)
Iraqi cuisine is also known as Mesopotamian cuisine. It is influenced by neighboring countries such as Syria, Turkey and Iran. This dish uses curry powder and turmeric, which are staples for Middle Eastern dishes.
Serves 4
Ingredients:
1 pound fresh spinach – chopped
6 large eggs, beaten
1 medium onion – chopped
1/4 cup chopped parsley
1/4 cup chopped fresh dill or 1 tablespoon dried dill
2 tablespoons vegetable or canola oil
1/4 teaspoon curry powder
1/4 teaspoon turmeric
Salt and pepper to taste
chili powder (optional)
In a non-stick pan or skillet, heat the oil under medium-high heat. Once it is hot, lower the flame to medium low. Sauté the onions along with turmeric and curry powder. Cook for 3-5 minutes or until the onions become translucent. Add the spinach, dill and parsley. Season it with salt and pepper. Sprinkle some chili powder if desired. Cook for 5-8 minutes until the spinach becomes soft. It usually reduces to 1/4 of its original size when it is cooked.
Press the spinach down with a spatula and spread them evenly on the pan. Pour the beaten eggs and cover for 2-3 minutes or until the eggs are cooked. The bottom should be lightly browned, do not overcook. Turn over the omelette and cook the other side for another 1-2 minutes.
If you want a firmer omelette, transfer the spinach mixture to a greased baking pan. Pour in the eggs and bake at 400 (F) degrees for 10-15 minutes until it is lightly browned.
Slice or cut into wedges before serving. Serve warm.
Photo Courtesy Of: mdid
Chicken and Wild Rice Soup
A creamy soup made with healthy ingredients. It is a meal in itself. Enjoy it with crusty bread or as is.
Serves 8
Ingredients:
2/3 cup uncooked wild rice
2/3 cup chopped onion
2/3 cup chopped carrot
2 cloves crushed garlic
2 tablespoons butter
6 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped fresh broccoli
1 cup corn kernels
3 cups cubed cooked chicken breast
1/2 cup all-purpose flour
1 cup fat-free half-and-half
Prepare the rice according to package directions, but use the chicken broth instead of water.
While waiting for the rice to cook, melt the butter in a Dutch oven or heavy pot over medium-low heat. Sauté the garlic and onions for 2 minutes. Add the carrots and potatoes let it cook for another 2-3 minutes. Pour in the broth and season it with salt and pepper. Cover the pot and let the soup simmer for 10 minutes before adding the broccoli and corn. Stir and cook for another 8-10 minutes. Adjust cooking time as needed, check if the potatoes and carrots are soft enough. You can also dice the vegetables in smaller sizes for faster cooking.
Once the rice is cooked, let it stand for 5 minutes before fluffing it with a fork.
In a bowl, combine the flour and half and half. Mix well until the flour dissolves.
Add the rice and chicken to the soup. Let it simmer for 3 minutes. Stir in the half and half mixture gradually. Let it simmer for another 5 minutes or until the soup becomes a little thick.
Serve warm.
Photo Courtesy of: whitneyinchicago
Green Beans with Ginger and Walnuts
Green beans are also known as ‘French beans’ or ‘runner beans’. Despite its green color, it is a rich source of carotenoids just like carrots and tomatoes. You can buy them canned or frozen, but I would recommend using fresh ones to maximize its health benefits. There are many ways to prepare green beans: steamed, boiled, stir-fried or baked. Prepare it the way you want, but make sure that they remain crunchy. Limp greens are stripped off their nutritional value and natural taste.
Ingredients:
2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
3 cloves garlic, crushed
1 cinnamon stick
1/2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh chives
1 cup chopped walnuts
2 tablespoons walnut oil or olive oil
Ground black pepper to taste
Salt to taste
Preheat the oven at 350(F) degrees. Place the walnuts on a baking sheet, sprinkle with salt and sugar. Bake it for 5-8 minutes. Remove from oven and set aside.
In a large pot filled with water and a dash of salt, boil the beans with the cinnamon stick for 5 minutes or until it turns bright green. Do not overcook. Drain the beans and rinse them with cold water. Pat them dry with paper towels
In a wok or saucepan, melt the butter under medium low heat. Saute the garlic and ginger for 1-2 minutes before adding the green beans and rosemary leaves. Stir-fry for another 3 minutes. Add the walnuts and toss gently. Season it with salt and pepper as desired.
Transfer to a plate and drizzle with walnut oil. Sprinkle with fresh chives before serving.
Photo Courtesy Of: Laurel Fan
Creamy Cauliflower Soup
According to the Atkins diet, cauliflower is a potato substitute and you can use it in many ways. Even the texture is similar. Another interesting thing I learned is that there are purple cauliflowers found in the UK and Italy. It would be awesome to make a periwinkle colored soup.
Creamy cauliflower soup is a dish everyone will enjoy. It has a very mild flavour, so even people who do not like vegetables will love it.
Ingredients:
1 pound fresh cauliflower flowerets
4 tablespoons butter
6 tablespoons of flour
1 large onion
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
3 cups chicken broth
2 cups milk
4 cups heavy whipping cream
1 cup sour cream
1/2 teaspoon ground white pepper
1/2 cup dry white wine
1/4 cup toasted pine nuts
Salt to taste
In a heavy pot or Dutch oven, sauté the garlic and onions in medium low heat for 2-3 minutes or until the onions are soft. Add the cauliflower and pour in the white wine. Cover the pot and lower the heat. Cook the cauliflower for around 5-10 minutes or until the wine evaporates. After, pour in the broth and let it simmer for another 10 minutes or until the vegetables are tender.
Combine the flour and milk in a bowl. Mix well until the lumps disappear.
In a small saucepan, melt the butter over low heat. Stir in the milk and flour mixture. Cook for another 2 minutes or until it thickens.
In batches, transfer the vegetables in a blender or food processor. Puree it in low speed until it becomes smooth. Add soup as needed for easier blending.
Pour the blended mixture in a pot and simmer for 3-5 minutes in medium low heat. Stir in the whipped cream, sour cream and flour mixture. Mix well and season it with salt and pepper.
Ladle the soup in individual bowls and top with toasted pine nuts. Serve warm.
Optional toppings and sides: bacon bits, croûtons,  chives, toasted almonds, muffins and toast
Photo Courtesy Of: thepinkpeppercorn
Steamed Fish with Ginger
Steaming is one of the healthy ways to cook. This is because it barely uses oil and it retains the natural flavours of the meat or vegetables. Steamed fish is a light and healthy dish rich in omega3. It is a must try for weight watchers and people who look after their health.
Ingredients:
1 pound halibut or tilapia fillet
1 teaspoon coarse sea salt
1/4 teaspoon pepper
1 thumb sized fresh ginger, cut in strips
3 cloves garlic, sliced
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
1/4 cup lightly packed fresh cilantro sprigs, divided in half
Dry the fish using paper towels and rub with salt and pepper. Â You may slice it in serving pieces if desired. Place it on a heat proof dish and top with ginger and half of the cilantro sprigs.
Steam the halibut in a bamboo steamer for 15 minutes. If you do not have a bamboo steamer, a regular steamer will do.
Discard the water or juices in the dish. Drizzle the fillet with soy sauce and add the green onions.
In a small pan, heat the peanut and sesame oil. When it is hot, fry the garlic for 2-3 minutes or until it is brown. Pour the hot oil with garlic on the steamed fish with caution. There may be some crackles when the fillet juices react to the oil.
Garnish the halibut with the remaining cilantro sprigs. Serve immediately.
Photo Courtesy Of: avlxyz