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Immune Booster

Anti-Virus Steamed Fish with Spicy Lime and Garlic Sauce

Story

Originally, this dish was found exclusively in Thailand’s central region, as most of the fish were to be found in rivers and canals and had an earthy smell which required cooking with herbs to suppress. Steaming these freshwater fish with herbs such as lime, ginger, galangal, and lemongrass made them infinitely more aromatic and appetizing. In most recipes, it is not seen as mandatory to use only freshwater fish, but the most common species are Asian sea bass or white and red tilapia.

At present, we can find this dish on the menu in most restaurants across the country and it’s always popular with large dining groups. The focal point of the dish, apart from the freshness of the fish, lies in the sauce, which has to be perfectly balanced with sweet, salty, sour and spicy flavors in just the right measures. When served with freshly steamed rice, the dish is irresistible.

Health Benefits

‘Anti-Virus Steamed Fish with Spicy Lime and Garlic Sauce ’ can help prevent Covid 19.
Steamed Fish with Spicy Lime Sauce is a delicious, healthy dish. The sweet taste of a steamed fish perfectly pairs with the freshness from the sauce made from lime, garlic, and galangal, all steamed together to suppress the fishy smell, making this dish wildly aromatic and appetizing. It is usually served with a spicy seafood sauce.

  • ‘Lime’ is rich in vitamin C which reduces the risk of acute respiratory tract infection.**
  • ‘Garlic’ helps boost the function of both innate and adaptive immunity. It also helps suppress both enveloped and non-enveloped viruses.
  • ‘Bird’s eye chili’ contains capsaicin that helps soothe cold symptoms, runny nose, and phlegm.
  • ‘Coriander root’ has high antioxidant, anti-seizure properties, prevents brain cells from being damaged, fights against bacteria, fungi and helps digestion.
  • ‘Fish’ contains vitamin D which helps reduce the risk of acute respiratory tract infection.*

Ingredients

  • seabass fish or white fish 150 gr
  • lime juice 20 gr
  • fish sauce 20 gr
  • palm sugar 40 gr
  • garlic 10 gr
  • Bird’s eye chili 5 gr
  • coriander root 2 gr
  • galangal 5 gr

Directions

Slice the lime, chili and garlic.

Boil water and steam the fish.

Garnish with lemon, chili and garlic slices and pour seafood sauce until it covers the fish.

Serve.

Reference
*-Charan J, Goyal JP, Saxena D, Yadav P. Vitamin D for prevention of respiratory tract infections: A systematic review and meta-analysis. Journal of pharmacology & pharmacotherapeutics. 2012;3(4):300.
Martineau AR, et al. Vitamin D supplementation to prevent acute respiratory tract infections: systematic review and meta-analysis of individual participant data. BMJ. 2017;356:i6583
**Wang Y, et al. Effects of different ascorbic acid doses on the mortality of critically ill patients: a metaanalysis. Annals of intensive care. 2019;9(1):58
Hemilä H, Chalker E. Vitamin C can shorten the length of stay in the ICU: a meta-analysis. Nutrients. 2019;11(4):708
***Moutia M, et al. Review Article In Vitro and In Vivo Immunomodulatory Activities of Allium sativum L. Evidence-Based Complementary and Alternative Medicine 2018; Article ID 4984659.https://doi.org/10.1155/2018/4984659