The wonderful chef Christine Merkle dropped this surprise off on Thursday. It is delectable and so healthy. She used a fish called Hake.
Thai Hake
I came-up with this recipe starting with coconut milk and green curry paste and built from there. So, here it is:
For three servings.
1lb Hake (thickest part)
1/2 to 1tbsp of green curry paste
1 can organic unsweetened coconut milk
1/3 cup fish stock/fume (optional)
1tps agave or to taste
3tbsp organic fish sauce
1/2 orange or red sweet pepper - diced
2 cups baby spinach
1/3 cup basil leaves
6 medium organic white mushrooms - quartered
2 organic roma tomatoes - seeded and diced
1 2inch pice of fresh ginger - thinly sliced
1/2 fresh lime cut in 2
In a large and deep saucepan bring coconut milk and curry paste to a gentle simmer and stir for about 5 mins. Add fish sauce, ginger, lime quarters and fish stock (if using) and continue to simmer till well blended. Remove lime. Add fish and spoon sauce over fish till well coated. Add vegetables and basil and bring back to simmer. (Careful not to let sauce reach the boiling stage). Cook till fish is firm - 5 to 7 minutes. Add blanched snowpeas at the end. Yum!
Cancer fighting properties: (from Rebecca Katz's "The Cancer-Fighting Kitchen" cookbook)
Coconut milk and Coconut oil: Anti-inflammatory, antimicrobial, antibacterial. Coconut is a great antibiotic. Half of its saturated fat content comes from lauric acid, which the body converts to monolaurin, a powerful antibacterial and antiviral compound. Monlaurin is the absolute enemy of many disease-fighting germs, and may play a role in fighting cancer as well.
Ginger
Nausea reducer, anti-inflammatory, antibacterial, NF-kB regulator.
Even your grandmother knew that ginger was good for nausea and an upset stomach;that effect is increased when it's consumed with some protein, which can be especially helpful for chemotherapy-induced nausea. Ginger's active component, spicy gingerol, controlled the growth of human bowel cancer cells in animal models.
