Fish soup is brain food. Fish is a very healthy meat. Fish is a protein with no saturated fats. What it is good is for the brain; it helps to lower cholesterol levels. Chinese tends to use ginger with fish remove with the fishy taste. Fish can come from two places freshwater or the ocean. Fresh water can be from a lake or from a stream; it can have a muddy taste. The type of fish from the ocean is grouper, mackerel, tilapia. Tilapia is easy to fillet. When choosing fish it is best to choose fresh fish. How can you tell if it is fresh? Fresh fish has a pearly appearance, flesh firm nad moist. If you are considering buying a whole fish for soup. Make sure the fish has bright eyes, medium sticky gills, and the skin has a glossy sheen appearance. We like to add some warmth to the dish by adding a couple of slices of ginger.
Fish Soup Recipe
3 slices ginger
1 tbsp low sodium soy sauce
500g fish fillet (slice 1 cm)
1 bag enoki mushroom
1 tsp sesame oil
1 1/2 c bok choi
1/2 cup coriander
2 tbsp onion scallion
Instructions:
- Wash bok choi. Slice bok choi across into smaller chunks.
- In the pot, boil water. Add ginger and soy sauce. Stir.
- Lower the heat. Add fish. Let it simmer for 1 minute.
- Add mushroom. Simmer for 1 minute.
- Put in sesame oil.
- Remove from the stove.
The many benefits of fish soup:
A homemade fish stock contains a good amount of iodine. If you don’t have enough iodine it might cause obesity, low I!, thyroid issues, etc. Fish is a brain food. It helps with intelligence. A good source of brain food. Also, it would slow down any brain decay. And it helps to improve memory. Fish is a source of calcium by improving bones and strengthen it. Fish broth provides people with a good amount of gelatin and collagen. Collagen and gelatin are great for osteoarthritis and osteoporosis. Fish definitely have many benefits. It is a brain food and it helps to strengthen the body as well. Fish soup is brain food.