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Goji Berry and Fish Soup

Categories: Kidney Qi Vacuity, Kidney Yin Vacuity, Liver Blood Stasis, Liver Qi Stagnation, Liver Yang Rising

Goji Berry and Fish Soup
4-6 servings
(Adapted from http://www.gojiberries.us)

1-2 fillets of whitefish (or fish of choice)
½ c goji berries
1 c shiitake mushrooms
1 scallion, chopped
5 thin slices of fresh ginger
5 c low-sodium broth
1-2 T rice wine
Mrs. Dash or other salt substitute
½ t Hoisin or plum sauce

1. Smear fish with 1 T of rice wine and a little Mrs. Dash/salt substitute, set aside.
2. Bring the broth to a boil in a large saucepan.
3. Place the seasoned fish into the saucepan containing the stock.
4. Add in the goji berries, mushrooms, scallion, ginger and hoisin or plum sauce.
5. Simmer the soup until the fish is done (about 20 minutes).
6. If needed for taste, add another 1 T rice wine and salt substitute before serving.

TCM Analysis:
Whitefish: neutral, sweet; SP, LU, KD. Regulate fluids, strengthen SP.
Goji berries: neutral, sweet; LU, LV, KD. Nourish LV/KD, improve vision, moisten LU.
Shiitake mushrooms: neutral, sweet; ST, KD. Strengthen ST, regulate qi, lower BP, promote healing.
Scallion: acrid, warm; LU, LI. Release exterior, invigorate blood, drain damp.
Ginger: pungent, warm; LU, SP, ST. Disperse cold, stop nausea/vomiting, detoxify, reduce inflammation.
Broth: warm and harmonize MJ.
Rice wine: warm, acrid, sweet. Promote circulation.
Mrs. Dash or other salt substitute
Hoisin or plum sauce: acrid, sweet, salty. Harmonize MJ, strengthen KD.

Overall, this recipe nourishes LV/KD, invigorates blood, promotes circulation, regulates fluids, and harmonizes the MJ. Even though it has several warm ingredients, it can be used in cases of LV yang rising when due to LV/KD yin deficiency as it will nourish the yin to anchor yang.

Oven-Roasted Fish With Fennel

Categories: Kidney Yin Vacuity, Spleen Qi Vacuity

Oven-Roasted Fish With Fennel
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: June 4, 2010
One of the classic dishes of the French Riviera is sea bass grilled with fennel fronds. That’s the inspiration for this simpler fish preparation. I use firm white fish fillets — those recommended by the Environmental Defense Fund include Pacific cod, Pacific halibut or striped mullet — roasting them in the oven with the fennel stalks trimmed from the bulbs on top. I serve them atop pan-cooked fennel.

2 pounds fennel with fronds still attached (3 medium bulbs)

2 tablespoons extra virgin olive oil

1 medium onion, preferably a spring onion, chopped (about 1 cup chopped onion)

2 garlic cloves, minced

Salt and freshly ground pepper to taste

1 1/2 pounds firm white fish fillets, such as Pacific cod, Pacific halibut or striped mullet

1. Trim the stalks and fronds from the fennel, and set them aside. Quarter the bulbs, cut away the cores and slice thin across the grain. You should have about 4 cups sliced fennel. Chop the fronds, and measure out 1 to 2 tablespoons (to taste).

2. Heat the olive oil over medium heat in a large, nonstick skillet, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until the fennel mixture is tender, about 10 minutes. Add the garlic, stir together and cover the pan. Turn the heat to low, and continue to cook 5 to 10 more minutes until the mixture is very soft and fragrant. Stir in the chopped fennel fronds, and remove from the heat. Season to taste with salt and pepper.

3. While the fennel is cooking, preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to fit in a single layer. Season the fish with salt and pepper, and arrange in the baking dish. Cover with the fennel stalks you set aside. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done (cod will cook more quickly than halibut). If it is still tough in the middle, cover and return to the oven for five minutes. Remove from the oven and check again. Remove the fennel stalks from the fish and discard.

4. Place the cooked fennel on a platter or on individual plates, top with the fish fillets and serve.

Yield: Serves four.

Advance preparation: The cooked fennel will keep for two days in the refrigerator.

Nutritional information per serving: 267 calories; 8 grams fat; 1 gram saturated fat; 55 milligrams cholesterol; 20 grams carbohydrates; 8 grams dietary fiber; 226 milligrams sodium (does not include salt added during cooking); 30 grams protein