Attempting to eat more protein (I miss my vegetables!), that too with only limited ingredients and condiments has been such a task. I’m going fine though. What sucks big time is that I’m bedridden and so blood exhausted every minute of my day that I’m finding it hard to get my experimental self to work. If I can’t even stand, forget trying to get creative with food. At the moment, my survival mode is on. I just need enough food to get through my day, to take all my pain and daily medications + extra antibiotics and survive. Generally speaking, I’m doing fine. Doing my best.
I manrinated two fillets and kept them in the fridge and had them over four main meals. It took me a while to marinate and I had to icepack my back right after but the good thing is, once it was done, I was set for the next four meals. The actual pan-frying took me less than 10 minutes. I used Sutchi fillets but you can use any white fish you like.
Finely chopped chives
Finely chopped ginger
Salt + pepper
Method: Marinade the fish fillets and place in an air tight container. Store it in the fridge for at least 5 hours. Cook withtout oil on a non-stick skillet or use a little bit of olive oil if needed. I cooked mine without the extra oil and it turned out just fine.
I have to be honest, it turned out better than I expected. So tender, with the aroma of fresh ginger and chives. I think adding extra lemon juice really helped.