Anti-InflammatoryLongevity & Cellular Health
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
准备
15m
烹饪
320
热量
8g
净碳水
38g
蛋白质
38g
蛋白质
8g
碳水化合物
14g
脂肪
3g
膳食纤维
12.8
Heumin饱腹感评分
SCR = (Protein + Fiber) / Calories × 100
The EGCG Infusion Score (EIS) of 8.9 provides cellular protection and enhanced fat oxidation.
8食材
份量
- 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
制作步骤
1
Brew strong green tea and pour into a wide pan.
2
Add miso paste and ginger, stir to dissolve.
3
Bring to a gentle simmer.
4
Add fish fillets and poach 8-10 minutes.
5
Add bok choy in the last 3 minutes.
6
Serve in shallow bowls with poaching liquid.
7
Garnish with sesame oil, green onions, and sesame seeds.
AI为什么选择这些食材
EGCG catechins from green tea penetrate the fish during poaching, providing antioxidants that support cellular autophagy—the body's natural renewal process.
