Crescent City Ayurveda

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A fish recipe for kaphas: Lemon-ginger baked fish with red pepper

Posted by hfolse@gmail.com on March 12, 2018 at 12:55 AM
This Friday, Aria really outdid herself with a lemon-ginger baked sheepshead with red pepper. You can find the recipe here (http:/www.deliciousasitlooks.com/2018/02/low-fodmap-lemon-ginger-baked-swai-with.html), but we made a few modifications:

  • The recipe calls for swai, but we used local sheepshead. Flounder or scallops could also work well as substitutes. These are all flaky but with a firm texture and a mild flavor, so another local fish with this characteristics would also work.
  • She used pecan oil in place of olive oil, since it is a local Louisiana product.
  • Powdered ginger in place of minced fresh ginger, as it is easier to digest for people with sensitive digestion
  • Italian seasoning, onion powder, and garlic powder for additional seasoning (note that powdered onion and garlic are better for people on a low FODMAP diet)
  • White cooking wine for extra gourmet flavor
  • Grated parmesan cheese at the end of cooking (optional)

This was a delicious dish, with the lemon and ginger complementing each other nicely to create a lot of flavor. The dominant flavor in the sauce is the lemon, which is supported by the ginger, garlic, and other seasoning, but the light quality of the sauce allows the flavor of the fish itself to shine. We served it with a carrot risotto, but it could also be served with rice or quinoa and a vegetable side.

From an Ayurvedic perspective, this is a great dish for kaphas. The lemon brings the sour taste, and the ginger brings the pungent taste. Both are great for stimulating digestion and building a long-term digestive fire, and are widely used for kaphas. The fish itself is light and flaky, and the sauce is also fairly light. Neither have too much oil that would lead to heaviness. The parmesan cheese is listed as optional because cheese in general is not recommended for kapha, but a little is okay for most people. 

Stay tuned for next week when our recipe will feature one of Aria's favorite classic Louisiana ingredients!

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