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
Preparation
15m
Cuisson
320
Calories
8g
Glucides Nets
38g
Proteines
38g
Proteines
8g
Glucides
14g
Lipides
3g
Fibres
Score de Satiete Heumin
SCR = (Protein + Fiber) / Calories × 100
The EGCG Infusion Score (EIS) of 8.9 provides cellular protection and enhanced fat oxidation.
Ajustements Propulses par l'IA
Personnalisez cette recette selon vos objectifs
8Ingredients
Portions
- 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
Ressources Connexes
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.
Pourquoi l'IA a Choisi Ces Ingredients
EGCG catechins from green tea penetrate the fish during poaching, providing antioxidants that support cellular autophagy—the body's natural renewal process.
Envie d'une Semaine Complete de Recettes Comme Celle-ci ?
Laissez l'IA de Heumin generer un plan repas complet adapte a vos objectifs, preferences et ingredients disponibles.
Generer Mon Plan Repas IA
