WHAT IS SPA CUISINE?
Spa cuisine is preparing and serving food that is as close to its' natural state as possible by not eating foods that are refined, processed or mechanically processed. The food is light and healthy, beautifully presented, low in calories, high in nutritional value and very satisfying to eat. Imagine relaxing and toning up at one of the world's renowned spa's and then sitting down to a meal so incredibly satisfying that you think you are at a five-star restaurant! (where calories don't matter! And the amazing thing - you hardly know the difference!) Now that's Spa cuisine!
POACHING IS BETTER THAN OTHER COOKING METHODS, such as frying, sautéing or even baking! It keeps the food, especially fish, very moist, allows the yummy flavoring ingredients in the poaching liquid to incorporate flavor into the flesh, and is very healthy and easy to prepare.
WHAT ARE MISO AND SAKE?
Miso: A traditional Japanese seasoning paste produced by fermenting, rice, barley or most commonly soybeans (other grains can be used as well).The thick paste is used for flavoring soups, sauces, pickling vegetables or meats or in spreads. It can be salty, sweet, earthy, fruity and savory and in containers marked white, green, or red.
Sake : fermented rice-based alcoholic beverage from Japan, that is actually closer to a brew (beer) than a wine because of how the fermentation process occurs. But unlike beer, it is not carbonated, and its' flavor profile is closer to wine. There are many different kinds of sake, ranging from dry to sweet, with a zillion different flavor profiles - just like wine!
WHA'S ALL THE FUSS ABOUT GREENS THESE DAYS?
Because they are a 'SUPER FOOD'. Super good for you and full of super healthy stuff! The darker the greens, the healthier they are for you - filled with calcium, A & B and K vitamins, iron, potassium and phytochemicals. In fact, these may be among those that offer the greatest protection against heart disease.
Greens supply nutrients for heart health, eyesight, great skin and bones, and provide antioxidants that protect against cancer and heart disease.
WHAT TYPE OF GRAIN IS BEST WITH THIS DISH?
Whole grains vs. refined grains:
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed and therefore contain the same rich balance of nutrients as in the original grain seed. If the grain has been processed and denotes any of these words in the label - cracked, crushed, rolled, extruded, and/or cooked - it is an indicator of a grain that is refined or not in it's wholesome natural state.
Use grains such as wild rice, brown rice or colored rice instead of white rice! Barley, Quinoa, Farro, or Spelt would all be great non-rice grain choices as well.
MISO GINGER POACHED FISH WITH SIMMERED GREENS and SHITAKE MUSHROOMS - Serves 4
This flavorful poaching liquid is fat free and filled with lots of delicious flavor, and packs a super healthy combo of ingredients, and is truly satisfying to eat!
Serve with a whole grain brown rice or other favorite whole grain.
Ingredients
4 black cod fillets or halibut or tilapia fillets, about 4 ounces each
4 cups low sodium vegetable broth ?
1 leek, white and light green parts only, thinly sliced and rinsed
1 tablespoon grated fresh ginger
3 ½ ounces shitake mushrooms, thinly sliced (optional)
¼ mellow white miso (light white miso) ?
1 cup sake (Japanese brewed wine) or white wine
1 -2 tablespoons low sodium soy sauce
1 teaspoon sugar
Juice of 1/2 lemon
Big handfuls of fresh greens, chopped - can use mustard greens or kale or Swiss chard
For serving:
Cooked brown rice or quinoa or barley, about 3 cups
Grated carrot, garnish optional
Method
Prepare poaching liquid by bringing vegetable broth, leeks and ginger to a simmer in a pot large enough to accommodate the 4 fish fillets.
In a small bowl, whisk the miso paste with the sake or wine, soy sauce and sugar until miso is fully dissolved. Add miso mixture to simmering poaching liquid, and bring mixture back to a simmer. Add mushrooms, if using and fish, (skin may be left on or off - it will remove easily after poaching) wait until mixture returns to a gentle simmer. After about 3 minutes of cooking the fish, toss in the fresh greens and continue simmering another 2 to 4 minutes (depending on the thickness) until fish is cooked through and starts to flake. Squeeze in lemon juice.
Place steamed rice or grain of choice in a serving bowl. Ladle fish and some of the sauce, including the leeks and greens over the rice. Top with grated carrot, if desired and serve immediately.
Chef Kathleen Schiefler
www.kitchensincgr.com