Chinese Steamed Fish | Keto Friendly (Edit recipe)

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This tender steamed fish is elevated with aromatic ginger, green onion, and a savory tamari sauce. Served alongside cauliflower rice, a low-carb alternative to traditional rice, this meal offers both satisfaction and nourishment. Perfect for a wholesome dinner with family. It's simple to prepare and full of vibrant aromas. Enjoy!

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 2-4

Ingredients

1 whole Striped Bass, sea bream, flounder, red snapper, or tilapia), gutted, scaled, and rinsed, 1-1.5 lbs
1 whole Ginger Root, thinly sliced and julienned (to taste), divided
8 sprigs Green Onion (Scallion), chopped into 2-inch pieces and thinly sliced lengthwise (to taste), divided
1 bunch Cilantro, roughly chopped (to taste)
2 Tbsp Wheat-free Tamari
1.5 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto, or allulose, adjust your taste
1 Tbsp Water
0.5 Tbsp Shaoxing Wine (Chinese Rice Wine)
1 Tbsp Organic Toasted Sesame Oil - Thrive Market
0.5 tsp Sea Salt
0.25 tsp White Pepper
2 Tbsp Avocado Oil, (optional, for finishing)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make a cut along the belly of the fish and remove the fins on both sides.
Place the fish on a cutting board and score both sides with a few shallow cuts.
Rinse the fish under cold running water to clean it, then pat dry with paper towels.
Fill a wok or steamer pot with water, placing a trivet inside. Turn the heat to medium and bring the water to a boil.
In a small bowl, mix together the tamari, sweetener, water, cooking wine, sesame oil, sea salt, and white pepper to make the sauce. Set aside.
Place a small handful of the sliced ginger and green onion on a plate or dish that fits into your wok or steamer.
Lay the fish on top of the ginger and green onion. Stuff the fish cavity with some more ginger and green onion.
Place the dish with the fish on the trivet and cover the wok or steamer pot with a lid, making sure the water is below the trivet. Reduce the heat to medium-low.
Steam the fish for 5 minutes, then lift the lid and gently dab away any excess water with paper towels.
Add the remaining ginger to the fish and continue steaming for another 10-15 minutes, or until the fish is fully cooked, depending on its size.
Optional: heat the avocado oil and drizzle it over the fish for an extra layer of flavour..
Garnish the dish with the remaining green onion and chopped cilantro.
Drizzle the sauce on top before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	23 g
Carbohydrates:	11 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	1555 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.