This is a light, clean, and nourishing dish that beautifully integrates Traditional Chinese Medicine (TCM) food therapy with modern nutritional balance. Designed to tonify Qi, support digestion, and clear internal dampness, it’s ideal for anyone seeking a gently restorative meal—especially in times of fatigue, sluggish digestion, or seasonal humidity.
In TCM, white fish such as cod or sole is considered light, cooling, and easy to digest, making it excellent for strengthening Spleen Qi without burdening the system. Its moistening nature also benefits Yin and body fluids, especially when digestion feels weakened by heat or stress. The ginger-scallion sauce adds aromatic warmth and movement: ginger stimulates Spleen Yang and enhances digestive fire, helping to transform dampness and prevent stagnation, while scallions promote the smooth circulation of Qi and help dispel mild external pathogens like wind or cold.
Zucchini ribbons, served raw or lightly steamed, bring in cooling and damp-draining properties, supporting fluid metabolism and helping to counteract the heaviness of summer humidity. The sesame oil and tamari balance flavor with healthy fats and trace minerals, while optional additions like chili flakes offer a gentle kick that aids circulation and metabolism.
Nutritionally, this dish is high in lean protein, omega-3s, and antioxidants, while being low in carbs and gluten-free. It’s easily adaptable—swap the fish for steamed tempeh or tofu to make it vegan, or pair it with a side of miso broth for extra minerals and digestive warmth.
Whether you’re looking to support your energy, lighten your system, or simply enjoy a clean and elegant meal, this recipe provides both seasonal harmony and nutritional integrity in every bite.
Ingredients (Serves 2):
- 2 fillets white fish (cod, flounder, or sole)
- 1 medium zucchini, spiralized or shaved into ribbons
- 2 scallions, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons light tamari (GF) or soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- Optional: sprinkle of sesame seeds, chili flakes
Instructions:
- Prepare zucchini ribbons using a spiralizer or vegetable peeler. Set aside.
- Steam fish gently over simmering water for 6–8 minutes, or until just opaque and flakes easily.
- In a small bowl, mix scallions, ginger, tamari, sesame oil, and rice vinegar.
- Once fish is cooked, arrange over a bed of raw zucchini ribbons.
- Spoon warm sauce over the top. Garnish with sesame seeds or chili flakes if desired.
Modifications:
- GF: Use gluten-free tamari
- Vegan: Swap fish for steamed tempeh or marinated tofu
- Low Carb: Naturally low carb
- Protein Focus: Add miso broth on the side for extra minerals
