Steamed fillet of sea bass on Chinese white cabbage
A recipe from the Ayurvedic kitchen
A tasty treat from the sea paired with an exotic fresh vegetable from China. The sea bass is marked by its high level of easily digestible proteins. This white fleshy fish has few bones, so is light on the palate – in both senses, because it is also low in calories. Chinese cabbage too is good for the digestion, while it strengthens the immune system and is also easy to digest. In combination with typical Ayurvedic spices this recipe produces a delicious and healthy main meal! Buon appetito!
- 4 sea bass fillets
- 400 g Chinese white cabbage, cut into strips
- 40 g red onion, finely cut into strips or diced
- 20 g ginger
- 20 g ghee*
- 20 g chad masala*
- 10 g turmeric*
- fish stock
- soy sauce
Cook the sea bass fillets in a steamer with the fish broth, a dash of soy sauce, some ginger and coriander, bring to the boil once then remove from the heat.
Simmer the Chinese cabbage in the ghee, ginger, red onion, turmeric and chad masala until the liquid has been absorbed.
Arrange the sea bass fillets on the Chinese cabbage, garnish with fresh coriander and serve.
*Short Ayurveda ABC:
- Ghee: clarified Ayurvedic butter, the basis for Ayurvedic cuisine, as well as a food and medicine in one. Ghee is made of butter, contains no milk protein or water and thus consists of almost 100% fat.
- Chad masala: a spice mixture from Indian Ayurvedic cuisine. Traditional blends aim to heat the body, but there is no single recipe. Typical spices are black cardamom, pepper, cinnamon, mace, cumin and cloves.
- Turmeric: also known as Indian Saffron, this is a typical condiment used in Ayurvedic cooking.