Fish slices with snow peas and tangerine peel
Grass carp slices with crisp snow peas, a few strips of tangerine peel and ginger — fragrant, not fishy, quickly stir-fried in little oil and perfect with brown rice.
- 23 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Phlegm-damp types often feel heavy, tight in the chest and claggy in the mouth, and Grain Rain piles damp on damp. Grass carp warms the stomach, snow peas support digestion and drain damp, and tangerine peel moves qi and clears phlegm — light, quick and still filling.
Method
Prep 15 min · Cook 8 min- 1Mix the fish with the salt, cornflour and a little of the oil and leave for 10 minutes.
- 2Blanch the snow peas and carrot for 1 minute, then drain and refresh in cold water.
- 3Heat the oil in a wok, fry the ginger and tangerine peel until fragrant, then lay in the fish and cook over medium heat until white on both sides, turning gently.
- 4Add the snow peas, carrot and soy sauce, toss for 1 minute and serve with the brown rice.
Chef's tips
- Let the fish set before turning it gently so it doesn't break up. Pull the strings off both sides of the snow peas.
The TCM view
Grass carp is sweet and warm; it warms the stomach and settles the middle. Snow peas are sweet and neutral, supporting digestion and promoting urination. Tangerine peel is pungent, bitter and warm, moving qi and drying damp to resolve phlegm; ginger dispels cold; carrot strengthens the spleen. Light and gently warming — right for clearing phlegm and damp.
