Keto Sweet and Sour Fish

Indulge in the vibrant flavors of this Keto Sweet and Sour Fish, a low-carb twist on a classic favorite! Perfectly pan-fried white fish fillets, coated in coconut flour for a light and crispy texture, are paired with sautéed red bell peppers and zucchini for a colorful, nutrient-packed base. The zesty homemade sauce—made with sugar-free ketchup, rice vinegar, soy sauce or coconut aminos, and a hint of ginger—balances tangy and sweet notes without compromising your keto lifestyle. This quick and easy 35-minute recipe is ideal for weeknight dinners, offering a restaurant-quality dish that’s gluten-free, low-carb, and packed with wholesome ingredients. Serve garnished with green onions and sesame seeds for an extra pop of flavor and elegance.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 600 grams White fish fillets (e.g., cod, tilapia, or haddock)
• 50 grams Coconut flour
• 2 large Eggs
• 4 tablespoons Olive oil or avocado oil
• 3 tablespoons Sugar-free ketchup
• 2 tablespoons Rice vinegar
• 1 tablespoon Soy sauce or coconut aminos
• 2 tablespoons Erythritol or monk fruit sweetener
• 1 teaspoon Garlic powder
• 1 teaspoon Fresh ginger (grated)
• 1 medium Red bell pepper (sliced into thin strips)
• 1 medium Zucchini (sliced into matchsticks)
• 3 stalks Green onion (chopped for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Pat the fish fillets dry with a paper towel, then cut them into portions approximately 2 inches wide.

Step 2

In a shallow bowl, beat the eggs. In another shallow bowl, place the coconut flour.

Step 3

Dip each fish fillet into the beaten eggs, then coat thoroughly with coconut flour. Set aside on a plate.

Step 4

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Fry the fish fillets for 3-4 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.

Step 5

In a small bowl, combine sugar-free ketchup, rice vinegar, soy sauce (or coconut aminos), erythritol, garlic powder, and grated ginger. Whisk until smooth and set aside.

Step 6

In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the red bell pepper and zucchini for 3-4 minutes, or until slightly tender.

Step 7

Reduce the heat to low and pour the prepared sauce into the skillet with the vegetables. Cook for 1-2 minutes, stirring until the sauce thickens slightly.

Step 8

Return the fish fillets to the skillet and gently coat them with the sauce. Cook for another 2 minutes to warm the fish.

Step 9

Transfer the fish and vegetables to a serving platter. Garnish with chopped green onions and sesame seeds, if desired.

Step 10

Serve immediately and enjoy your Keto Sweet and Sour Fish!

Nutrition Facts

Serving size	(1338.0g)

Amount per serving	% Daily Value*
Calories	1512.0

Total Fat 79.2g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat g
Cholesterol 672mg	0%
Sodium 1793.2mg	0%
Total Carbohydrate 82.3g	0%
Dietary Fiber 26.4g	0%
Total Sugars 17.0g
Protein 149.3g	0%

Vitamin D 1282IU	0%
Calcium 294.2mg	0%
Iron 8.9mg	0%
Potassium 3379.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 36.4%

Carbs: 20.1%