In this season, many people experience sleep problems such as difficulty falling asleep due to consecutive tropical nights and shallow sleep.
The drastic temperature difference between indoors and outdoors disrupts the autonomic nervous system, which seems to be a cause of poor sleep.
Since our minds and bodies are already damaged by the summer heat, we want to aim for comfortable sleep as much as possible.
Summer is the season of the “heart” among the five organs,
and to nourish the “heart,” it is said that “red ingredients” such as watermelon and pickled plums are good.
Tomatoes, the star of this recipe, are also one of the ingredients you want to eat throughout the summer.
Moreover, in Yakuzen (traditional Japanese medicine), it is known to have the effect of improving insomnia.
If you have sleepless nights, how about this sauté, which is also good for preventing summer fatigue?
Key Ingredient: Tomato
Lycopene, the red pigment in tomatoes, is known for its very high antioxidant capacity.
It is also rich in citric acid, which aids in recovery from fatigue, and GABA, which calms the mind.
In Yakuzen, it is said that it generates moisture in the body and cools down heat, so it relieves summer fatigue and thirst and improves insomnia.
It is an ingredient you want to actively rely on even when you have lost your appetite due to summer fatigue.
RECIPE
“Swordfish and Tomato Spice Sauté” for Summer Insomnia
Many people eat tomatoes raw in salads, but when sautéed and cooked thoroughly, they become like a sauce that goes well with fish.
Cooking them also makes them easier to digest and increases the absorption of lycopene, which has antioxidant properties.
You can use any fish available in the season, but swordfish is said to improve the flow of qi and promote smooth functioning of the stomach and intestines.
Good gastrointestinal condition is also an important condition for a good night’s sleep.
Cardamom and thyme, which enhance the flavor, also help regulate the stomach and intestines.
Ingredients (for 2 servings)
Swordfish … 2 slices
Tomatoes … 2 medium
Garlic (thinly sliced) … 1 clove
Olive oil … 1 to 1 1/2 tablespoons
Salt, coarsely ground black pepper, flour … appropriate amount of each
Cardamom … 2 pods
Thyme … appropriate amount
- Pat the swordfish dry with paper towels and season with salt and pepper. Remove the cores from the tomatoes, cut in half crosswise, and sprinkle the cut surfaces with salt.
- Wipe off any excess moisture from the swordfish and tomatoes with paper towels, then coat them with flour, shaking off any excess.
- Heat olive oil, garlic, and lightly crushed cardamom in a frying pan over medium heat. Once fragrant, remove the garlic and cardamom.
- Add the swordfish to the pan and cook. Once one side is browned, flip it over, add the tomatoes cut-side down, and cook both sides. Add a little more oil if needed.
- Place the swordfish, tomatoes, garlic, and cardamom on a plate and top with thyme. Sprinkle with pepper and drizzle with olive oil (not included in the ingredients list) as desired.
POINT
Dust the cut surface of the tomato
with flour to stop moisture.
It also makes the texture crispy
and adds an accent when eating.
Have a try!
Let’s get through this season by using them in various dishes.
