Steamed White Fish in
Ginger and Turmeric
I love the simplicity of this delicious immunity-boosting dish as
well as the extraordinary flavour that marries so well with any type
of seafood, especially delicate proteins such as fish. Steaming
the fish in the classic French style en papilotte (‘cooked in a bag’)
allows the food to hold in moisture and flavour and is a very clean
and healthy way of cooking seafood. If you don’t have a steamer,
you can also braise the fish in a frypan.
What’s great about it?
The ingredients help boost digestion and nourish the immune
system. Curcumin is the active ingredient in turmeric, responsible
for the distinct yellow colouring and the impressive list of
health properties. Curcumin is anti-inflammatory, antioxidant,
antibacterial, detoxifying and amazing for digestive health.
Turmeric has been linked to the prevention of cancer cell
growth and management of inflammatory conditions such as
arthritis, asthma, eczema and inflammatory bowel disease. It
is a nutritional powerhouse, rich in manganese, zinc, B group
vitamins and iron. Lemongrass is packed with antioxidants,
which promote healthy tissues and a strong immune system.
Coriander is a beautiful aromatic herb that really nurtures
the body. Coriander can help to relieve nausea, support liver
function and fight inflammation. Studies have shown that ginger
has potent antioxidant, anti-inflammatory and antimicrobial
properties. It helps to boost immune function and combat cellular
damage. This gut-frie