Napa Cabbage With Sea Bass Stew

This unami and naturally sweet Napa cabbage and sea bass stew is a must for our family in winter. It is high in protein and low in calories and can also boost the immune system. Napa cabbage is in high season in winter and is very cheap, and sea bass is also a relatively inexpensive ingredient. Today we will make a braised cabbage and sea bass soup that will keep you full of energy and fight off colds.

Anna’s tips:

1. Napa cabbage is rich in vitamin C and potassium. They are water-soluble and must be consumed with the soup to absorb and take effect.
2. Sea bass is the first choice for health-promoting fish. You will drink sea bass soup after an operation in Taiwan. It is rich in high-quality protein and contains vitamins A, B, D, and various minerals. It is easy to digest and absorb. It is particularly suitable for people who are in the recovery phase.
3. According to a scientific study, the simultaneous consumption of Napa cabbage with sesame seeds (or sesame oil) can resist oxidation and lower cholesterol levels. Napa cabbage is rich in vitamin C, and sesame seeds (or sesame oil) are rich in vitamin E. Eating both at the same time can increase oxidation, activate the brain and prevent cerebrovascular disease and dementia.
4. I use frozen fresh shiitake mushrooms. Frozen mushrooms contain more nutrients, polysaccharides and various amino acids and have a better anti-cancer effect.

What do you need:

INGREDIENTS:
1/2 big napa cabbage
1 medium whole sea bass (or sea bass fillets)
3 fresh frozen shiitake mushrooms, sliced
1 tablespoon dried shrimp
8~10 sliced ginger
7~8 garlic, peeled

SEASONINGS:
2 tablespoons sesame oil
1 tablespoon fish sauce
1 tablespoon satay sauce
2 tablespoons cooking wine, (or sherry wine)
3/4 bowl water

How to make:

1. Cut the cabbage in half. Set the middle leaves aside separately. Cut the stalks of the white cabbage into pieces about 1.5″ wide
2. Separate the white stalks and the leaves. The leaves will soften faster than the stems, so cook them separately.
3. slice 8-10 pieces of ginger, peel 7-8 cloves of garlic. Slice 2 to 3 large shiitake mushrooms.
4. Use scissors to remove the fins and tail of the fish. Cut the fish into 5 equal pieces.
5. Add sesame oil, ginger slices and garlic and do not stir for 2 minutes.
6. Add the mushrooms and dried shrimps and stir-fry until browned.
7. Add a tablespoon of satay sauce, stir-fry for 2 to 3 minutes until fragrant
8. Add the white stalk of the cabbage, the fish and the leaves. Cover the pan and simmer over a medium heat.
9. After 10 minutes of cooking, open the lid and press the leaves under the fish with a spatula.
10. the leaves are ready to eat when they are soft.

這道又香又甜的燉白菜鱸魚湯是我們家冬天必喝的一道湯, 除了便宜, 低熱量, 還能增加免疫力。冬天大白菜是盛產期, 很便宜, 鱸魚也是相對划算的食材。 今天我們就來做這一道讓你充滿活力, 抵抗感冒的燉白菜鱸魚湯。

健康小知識:

1. 大白菜含豐富維他命C跟鉀, 他們是水溶性,要連湯一起喝才能被吸收產生效果。
2. 鱸魚是養生魚首選, 在台灣開完刀一定會喝鱸魚湯, 他有優質蛋白質富, 含維生素A、B、D和多種礦物質，好消化、好吸收，最適合恢復中的人食用。
3. 大白菜跟芝麻 (或芝麻油) 搭配, 可以抗氧化,降低膽固醇, 大白菜含豐富維他命 C, 芝麻 (或芝麻油) 含豐富維他命 E, 兩個同時吃更能提升氧化, 活化大腦, 預防腦血管疾病引發的失智症.
4. 使用冷凍過後的新鮮香菇, 養分, 多醣體跟多種氨基酸會提高更多, 抗癌效果更好

需要那些材料:

原料:
1/2 大白菜
1條中型鱸魚
3 顆新鮮冷凍香菇，切片
1大匙蝦米
8~10片薑片
7~8 顆大蒜，去皮
調味料：
2大匙芝麻油
1大匙魚露
1大匙沙爹醬
2大匙料酒(米酒)
3/4碗水

如何製作:

1. 將高麗菜切成兩半。 將中間的葉子分別放在一旁。 將高麗菜莖切成約1.5吋寬的片
2. 將白色的莖和葉子分開。 葉子比莖軟化得更快，所以要分開煮。
3. 生薑8-10片切片，大蒜7-8瓣去皮。 將 2 至 3 個大香菇切片。
   我用冷凍的新鮮香菇。 冷凍蘑菇含有較多的營養素、多醣體和多種胺基酸，有較好的抗癌作用。
4. 用剪刀把魚的鰭和尾巴去掉。 將魚切成5等份。
5. 加入香油、薑片和大蒜，攪拌2分鐘。
6. 加入蘑菇和蝦米炒至焦黃。加入一湯匙沙嗲醬，炒2至3分鐘至香味
7. 加入高麗菜白梗、魚和葉子。 蓋上鍋蓋，用中火煮。
8. 煮10分鐘後，打開蓋子，用鍋鏟將葉子壓在魚下。
9. 葉子變軟了就可以吃了。

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