Introduction: Autumn diets differ from summer ones. Generally, autumn is the season for consuming sour foods. Traditional Chinese medicine believes that lemon is sour, slightly sweet, and slightly cool in nature, affecting the lung and stomach meridians. Lemon is an excellent ingredient for autumn recipes. Now, let's explain how to make Steamed Sea Bass with Lemon. Go get a fresh lemon and give it a try.
Steamed Sea Bass with Lemon
Ingredients: 1 sea bass, 30g fresh lemon, scallion, coriander, ginger, garlic, chili sauce, white liquor, white sugar, salt as needed.
Method:
1. Clean the sea bass, rub it with salt, and marinate for half an hour;
2. Mince the garlic. Wash the chili and dice it. Wash the coriander, mince the stems, and set the leaves aside. Wash 2 lemons, cut them in half. Squeeze one lemon forcefully over a juicer to make lemon juice and set aside. Slice the remaining lemon with a knife and arrange the slices on the edge of the plate for decoration.
3. Place the minced garlic, diced chili, and minced coriander stems in a bowl. Add white sugar and the freshly squeezed lemon juice, mix well to make a sauce and set aside;
4. Bring water to a boil in a pot. Place the sea bass and the sauce (separately) in the steamer. Cover and steam over high heat for 7-8 minutes, until the fish eyes are bulging and the body can be pierced with chopsticks. Remove the steamed sea bass and sauce. Pour the sauce over the fish and garnish with some coriander leaves.
I. Pairing Seafood with Lemon to Remove the Fishy Smell
It's seafood season now. When eating seafood, bring along some fresh lemons. Just mix your seasonings in your preferred proportions, squeeze in plenty of lemon juice. Eating seafood with this kind of dressing is simply delightful. Lemon is sour but doesn't overpower the original flavor of the seafood; it also removes the fishy smell and is convenient to carry.
The dish taught today, sea bass, is rich in protein, vitamins A and B group, calcium, magnesium, zinc, selenium, and other nutrients. It has the effects of nourishing the liver and kidneys, benefiting the spleen and stomach, and resolving phlegm and stopping cough. Paired with lemon, it is very beneficial for people with insufficient liver and kidney function.
II. Eat More Sour and Less Spicy in Early Autumn
The general dietary principle for health preservation in Early Autumn is to eat more sour foods and less spicy ones. Sour foods enter the liver meridian, and liver qi can control lung qi, keeping the body in balance. Traditional Chinese medicine believes that lemon is sour, slightly sweet, and slightly cool in nature, affecting the lung and stomach meridians. From a nutritional perspective, lemon contains sugars, citric acid, malic acid, citric acid, hesperidin, naringin, vitamins B1 and B2, vitamin C, niacin, calcium, phosphorus, iron, etc. Lemon can clear heat, relieve summer heat, promote the production of body fluids to quench thirst, and resolve phlegm to stop coughing.
It should be noted that due to its high acidity, lemon is not suitable for direct consumption and can be used as a side dish or for juicing. People with gastric ulcers, excessive gastric acid secretion, dental caries, and diabetes should consume it with caution.