Anti-InflammatoryLongevity & Cellular Health

Green Tea Poached Fish: Catechin-Rich Longevity Dinner

Name: Green Tea Poached Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: AI-Optimized
Ingredients: 300g white fish fillets (cod or halibut); 3 cups brewed green tea; 2 tbsp miso paste; 1 tbsp ginger, sliced; 2 cups bok choy; 1 tbsp sesame oil; Green onions and sesame seeds; Lemon wedges

A unique Japanese-inspired dish using green tea as a poaching liquid for maximum catechin infusion.

10m

Vorbereitung

15m

Kochen

320

Kalorien

Netto-Kohlenhydrate

38g

Protein

38g

Protein

Kohlenhydrate

14g

Fett

Ballaststoffe

#green-tea #fish #japanese #longevity #anti-inflammatory #catechins

12.8

Heumin Sättigungswert

SCR = (Protein + Fiber) / Calories × 100

The EGCG Infusion Score (EIS) of 8.9 provides cellular protection and enhanced fat oxidation.

KI-gestützte Anpassungen

Passen Sie dieses Rezept an Ihre Ziele an

Different fish?

Use salmon for omega-3s

Added fatty acids

More filling?

Serve over rice noodles

+40g carbs

Stronger tea flavor?

Use matcha powder

3x more catechins

8Zutaten

Portionen

300g white fish fillets (cod or halibut)
3 cups brewed green tea
2 tbsp miso paste
1 tbsp ginger, sliced
2 cups bok choy
1 tbsp sesame oil
Green onions and sesame seeds
Lemon wedges

Zubereitung

Brew strong green tea and pour into a wide pan.

Add miso paste and ginger, stir to dissolve.

Bring to a gentle simmer.

Add fish fillets and poach 8-10 minutes.

Add bok choy in the last 3 minutes.

Serve in shallow bowls with poaching liquid.

Garnish with sesame oil, green onions, and sesame seeds.

Warum die KI diese Zutaten gewählt hat

EGCG catechins from green tea penetrate the fish during poaching, providing antioxidants that support cellular autophagy—the body's natural renewal process.