Ginger Sesame Beans with White Fish
This dish, from Dr Libby, is perfect for those who follow food-combining principles.
Ingredients
Green Beans and Fish
250g fresh green beans
2 teaspoons coconut oil
4 thin slices fresh ginger, peeled, julienned
1 small red chili, seeded and finely chopped, optional
1–2 fillets of white fish, such as cod, sole, or snapper
Salt and ground black pepper
Dressing
1 tablespoon tamari
1 teaspoon maple syrup
¼ teaspoon sesame oil
Serves 1-2
Cooking time: 15 minutes
Green Beans and Fish
- Bring a small pot of salted water to a boil and blanch the green beans for 4 or 5 minutes. Drain and cool under running water.
- Heat half the coconut oil in a small skillet and sauté the ginger and red chill until soft and fragrant.
- Add the green beans to the skillet, toss with the dressing and set aside.
- Season the fish with the salt and pepper. Heat the remaining coconut oil in a small skillet and sauté the fish about 2 ½ minutes per side. The fish should be opaque in the centre and flake easily when lightly pressed with a fork.
- Centre the green beans and top with the cooked fish. Serve with additional steamed greens if desired.
Dressing
Whisk together the tamari, maple syrup, and sesame oil. Pour over the green beans and toss to mix well.
Dr Libby will explore a range of essential topics to support healthy ageing, including how to reduce inflammation, improve sleep quality, manage stress, and make more nourishing food choices. She’ll also cover key areas such as supporting brain health, balancing hormones, maintaining energy and vitality, enhancing gut health, and building lifestyle habits that promote mobility, independence, and emotional wellbeing as we age. Dr Libby has a Bachelor of Health Science (Nutrition and Dietetics) (Hons), a PhD in Biochemistry, and 25 years of clinical experience. Don't miss out – subscribe to Health Matters below.
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Dr Libby has a Bachelor of Health Science (Nutrition and Dietetics) (Hons), a PhD in Biochemistry, and 25 years of clinical experience.
