Green Tea Poached Fish: Catechin-Rich Longevity Dinner
A unique Japanese-inspired dish using green tea as a poaching liquid for maximum catechin infusion.
10m
Prep
15m
Cook
320
Calories
8g
Net Carbs
38g
Protein
38g
Protein
8g
Carbs
14g
Fat
3g
Fiber
Heumin Satiety Score
SCR = (Protein + Fiber) / Calories × 100
The EGCG Infusion Score (EIS) of 8.9 provides cellular protection and enhanced fat oxidation.
AI-Powered Adjustments
Customize this recipe to match your goals
8Ingredients
Servings: 2
- 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
Related Resources
Instructions
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.
Why AI Chose These Ingredients
EGCG catechins from green tea penetrate the fish during poaching, providing antioxidants that support cellular autophagy—the body's natural renewal process.
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