In the hot and humid days of summer, the body’s yang energy is easily damaged, and the spleen and stomach functions are relatively weak. Therefore, in terms of diet, not only should we pay attention to lightness, but also choose ingredients that can invigorate the spleen, dispel dampness, and protect yang. When it comes to summer diet during the hottest period, many people immediately think of cool foods, such as melons, fruits, vegetables, and refreshing drinks. However, in this season, choosing a suitable type of meat can also bring great health benefits.
Compared to meats like chicken and duck, fish meat is not only low in fat but also rich in high-quality protein that is easy to digest and absorb. Especially during the hottest period, fish meat has unique advantages: firstly, fish meat has a neutral nature, unlike the warm nature of chicken and duck that is prone to causing heatiness, making it more suitable for consumption in summer; secondly, fish meat contains abundant Omega-3 fatty acids, which help protect the cardiovascular system and enhance immunity; furthermore, the high-quality protein in fish meat can repair and strengthen the body’s muscle tissues, making it particularly suitable for older people and children in growth and development stages.
The dampness-dispelling effect of fish meat should not be underestimated. During the hottest period, dampness is heavy, and dampness easily affects the spleen, leading to symptoms like loss of appetite and limb weakness. Fish meat is not only easy to digest but also helps expel excess dampness from the body, invigorating the spleen and stomach, making it an ideal choice for summer diet. Next, I will introduce a fish dish suitable for consumption during the hottest period, which is not only delicious but also helps us navigate through the hot and humid summer.
Recommended Recipe: Signature Stone Pot Fish
Ingredients: 1 carp, 1 onion, some dried red chili, 5 slices of ginger, 100g enoki mushrooms, salt, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, beer or water, spring onions, and coriander.
Detailed Steps:
1. Handling the fish: Clean the carp thoroughly, remove scales, gills, and internal organs, then cut the fish into large pieces. When handling the fish, be sure to wash it thoroughly, especially the belly part, remove the black film and blood clots to prevent any fishy odor. Place the prepared fish pieces in a large bowl, add salt, light soy sauce, cooking wine, sprinkle with spring onion and ginger slices, mix well, and marinate for 20 minutes. This step not only removes the fishy smell but also enhances the flavor of the fish meat.
2. Preparing the stone pot: Take a clay pot or stone pot, heat it and add a small amount of cooking oil, sauté the onion strips, dried red chili, and ginger slices until fragrant. When the onion turns translucent, lay the cleaned and rootless enoki mushrooms on top. This step not only enhances the aroma of the fish meat but also absorbs the broth from the fish meat, making the enoki mushrooms more delicious.
3. Stewing the fish meat: Neatly arrange the marinated fish pieces on top of the enoki mushrooms, then add beer or water, with the liquid level just covering the fish pieces. Bring to a boil over high heat, then simmer over low heat for 15 minutes. It’s important to control the cooking time, high heat locks in the freshness of the fish quickly, while low heat stewing allows the fish meat to absorb more flavor, resulting in a tender and smooth texture.
4. Completing the cooking: Cook until the fish meat is thoroughly done, then sprinkle with spring onions and coriander before serving. Spring onions and coriander not only enhance the dish’s color but also bring a fresh aroma, making the dish more flavorful.
Cooking Tips:
The key to this stone pot fish dish lies in controlling the heat and the combination of ingredients. The aroma of onions, dried chili, and ginger slices adds depth to the fish meat, while the enoki mushrooms absorb the essence of the fish meat and broth. The marinating time for the fish meat should not be too long, around 20 minutes, to remove the fishy smell without affecting its freshness. Stewing with beer can remove the fishy smell and enhance the flavor of the fish meat. If beer is not available, water can also be used, but the taste may vary slightly.
In this special period of the hottest days of summer, choosing fish as the main meat ingredient not only provides us with rich nutrients but also helps to boost our health in the hot and humid environment. The fresh and tender fish meat, loved by both the elderly and children, can be the star on your dining table this summer!
