Hippocrates, the father of modern medicine, said all disease begins in the gut. That may not be entirely true, say for instance when it comes to genetic diseases. But there is a lot of evidence, according to Authority Health’s website, that many chronic metabolic diseases do start in the gut.
No matter what, the integrity of your gut’s lining and what bacteria has settled there, largely depends on what you’re eating or not eating. One thing is for sure; incorporating more ginger into your daily menu can only help. We all want to eat delicious meals, but it’s so worth making the extra effort in the spirit of nurturing yourself and others to make a meal that supports gut health. Why damage your body to please your palate when you can eat delicious foods that also tends to your physical as well as mental health?
When unwanted bacteria leaks from your gut into the bloodstream, your immune system treats them like foreign molecules and attacks them, which makes inflammation in your body. Ginger just so happens to contain, among other things, very potent anti-inflammatory compounds. It also alleviates gastrointestinal distress. This recipe is a nutritional dream come true because the ingredients are an excellent source of magnesium, niacin, phosphorus, potassium, protein, selenium, vitamins A, B6, B12, K, and D, calcium, iron, and riboflavin.
Here’s what you need:
- 1 tablespoon canola or peanut oil
- 3 tablespoons diced shallot
- 2 ½ cups fish stock or vegetable broth
- 2 pounds carrots, peeled and cut into coins (about 3 cups)
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon toasted sesame oil
- 6 six-ounce skinless halibut fillets
- ¼ teaspoon salt
- Fresh cilantro leaves, optional
Heat the oil in a medium saucepan over medium-low heat. Add the shallot and cook, stirring, until tender but not brown, about 2 minutes. Add the stock or broth and bring to a boil over high heat. Stir in the carrots, return to a boil, then lower the heat to medium-low and simmer, uncovered, until the carrots are just tender, 12 to 15 minutes.
Allow to cool for 15 minutes, then ladle the carrot mixture into a blender and add soy sauce, rice vinegar, honey, ginger and sesame oil. Puree until smooth. Pour the mixture into a fine-mesh strainer set over a bowl. Press the mixture through the strainer with a spatula or wooden spoon, straining out most of the solids, until you have about 2 ½ cups of sauce. Discard the solids. The sauce may be refrigerated or frozen at this stage.
To continue, warm the sauce in a saucepan or deep skillet over medium heat until simmering. Season the halibut with the salt and arrange it in the pan. Spoon some of the sauce over the top of the fish. (It is OK that the fish is not completely covered with the sauce.) Lower the heat to medium-low, then cover and cook until the fish flakes easily with a fork, about 10 minutes per inch thickness. To serve, transfer each piece of fish to a shallow bowl. Ladle the sauce over it and garnish with cilantro leaves, if desired.
To refrigerate and reheat:
Place the sauce in an airtight container in the refrigerator where it will keep for three days. To reheat, place in a saucepan or deep skillet, cover, and heat over medium-low heat until simmering, 5 to 10 minutes, depending on the amount, then follow the “to continue” directions in the recipe, using two pieces of fish and a scant cup of sauce for each two servings. Use a smaller pan if not making the entire batch.
To freeze and reheat:
Place the sauce into sealable freezer bag(s) as one full batch, or divide it into two or three batches, and freeze for up to three months. To thaw and reheat, run the bag under hot water for 30 seconds to release it, and then transfer to a saucepan or deep skillet. Cover and cook until thawed and heated through, 15 to 30 minutes, depending on the amount, adding one to two tablespoons of water if the pan appears dry, then follow the “to continue” directions in the recipe, using two pieces of fish and a scant cup of sauce for each two servings. Use a smaller pan if not making the entire batch.
Source: You Have it Made by Ellie Krieger