Stir-fried fish slices with jicama and brown rice
Crisp, sweet jicama quickly stir-fried with tender fish slices in very little oil, served with brown rice — cooling and comfortable for damp heat in summer.
- 25 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Damp-heat types often have a dry, bitter mouth, dark urine and an oily face, and the steamy heat of Grain in Ear makes it worse. Jicama is sweet and cool, clearing heat and generating fluids; grass carp is tender and warms the stomach without overheating, and brown rice strengthens the spleen. A quick, low-oil stir-fry clears heat without upsetting the stomach.
Method
Prep 15 min · Cook 10 min- 1Pat the fish dry and toss gently with a little salt and the cornflour. Peel and slice the jicama and carrot.
- 2Heat a little oil in a wok and fry the fish slices one by one until just cooked on both sides; remove.
- 3Add more oil and fry the ginger, stir-fry the jicama and carrot for 2 minutes with a splash of water, then return the fish with the spring onion, season with salt and soy sauce, toss gently and serve with the rice.
Cautions
- Jicama seeds and leaves are toxic — eat only the peeled root. Eat less if your stomach runs cold.
Chef's tips
- Choose small, smooth-skinned jicama for sweetness; don't stir the fish too vigorously or it will break up.
The TCM view
Jicama is sweet and cool, clearing heat, generating fluids and relieving thirst. Grass carp is sweet and warm, warming the stomach and harmonising the middle. Carrot strengthens the spleen and aids digestion, brown rice strengthens the spleen and drains damp, and ginger settles the stomach. The cool jicama balanced by the warm fish clears heat without chilling the stomach.
