Lunch: Red Dzao Salmon Steam Boat: Lao Ca Hoi Dzao Do

This recipe includes superfoods such as:

Salmon, Lemon, Spinach

Health benefits of Red Dzao Salmon Steam Boat: Lao Ca Hoi Dzao Do

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 salmon filleted and slice into 1-inch by 2-inch/3 cm by 5 cm pieces (bones and head reserved for stock)
15 dried shiitake mushrooms, soaked in water for 30 minutes
4 lemongrass stems, bruised
1 1/2-inch/4 cm knob fresh ginger, peeled and sliced
2 black cardamom
2 star anise
2 coriander roots
3 quarts/3 litres water
1/2 pineapple, sliced
2 tomatoes, diced
2 long red chiles, sliced
1 tablespoon sate sauce*
Juice of 2 limes
6 tablespoons fish sauce
1 tablespoon salt
4 tomatoes, cut into wedges
17 1/2 ounces/500 g silken tofu, sliced into cubes
2 pounds, 4 ounces/1 kg soft rice noodles
1 Chinese white cabbage, sliced
1 bunch watercress
1 bunch water spinach
1 bunch mustard greens
*Can be found at specialty Asian markets

Instructions

In a stock pot, add reserved salmon bones and head, mushrooms, lemongrass, ginger, black cardamom, star anise, and coriander roots. Cover with 3 litres water and bring to the boil.
Skim all impurities until clear. Reduce the heat to a low simmer and cook for 1 hour.
Now add pineapple, diced tomatoes, chile, sate sauce, lime juice, and season with fish sauce and 1 tablespoon salt and cook for a further 5 minutes on low.
Distribute all raw ingredients on separate platters and place it around the portable gas cooker in the middle of the dining table. Place the stock pot on top of the cooker and turn to medium heat.
Now everyone at the table chooses their own ingredients and cooks it to their liking.

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