Halibut with Soy Bean Paste

4 Servings of Halibut with Soy Bean Paste

190 Kcal per serving

2 filets Wild caught Halinut, 310g

3 slices of ginger

2 cloves of garlic

2 green scallion

2 Tbsp cold-pressed extra virgin olive oil

2 Tbsp crispy soy bean paste

Halibut contains omega-3 fatty acids, especially EPA and DHA, the two fatty acids that clinically proved to help reduce risk factors for heart disease and improve memory.  With zero glycemic index, halibut is a good choice for diabetes.  In addition, halibut is a great source of high quality protein (100g, 14 g protein), vitamin B complex, and selenium.  Selenium is cofactors for glutathione peroxidase, an enzyme that protects us from oxidative damage.  

Chinese cuisine aromatics consists of ginger, garlic, scallions, not only for their aroma but also for their health benefits.  Ginger can promote digestion and stimulate metabolism.  The sulfur-containing allicin in garlic has ability to inhibit cholesterol synthesis, and has anti-microbial activities.  Green scallions garnish, contains thiosufinates to protect us from microbial infection and prevent colon cancer.  In addition, soy bean paste is a soy product, which contain isoflavones, plant-derived compounds with estrogenic activity, that may help reduce menopause symptoms in women.