Low Carb Sweet and Sour Fish

Transform your meals with this vibrant and flavorful Low Carb Sweet and Sour Fish recipe, a healthier twist on the classic takeout favorite. Featuring tender white fish fillets coated in coconut flour and pan-fried to golden perfection, this dish is paired with a tangy-sweet sauce crafted from apple cider vinegar, tomato paste, and a low-carb sweetener like erythritol. Sautéed red and green bell peppers, zucchini, and garlic add colorful crunch, while xanthan gum ensures the sauce is perfectly thickened without added carbs. Gluten-free and keto-friendly, this quick and easy recipe is ready in under 35 minutes, making it ideal for busy weeknights. Garnished with fresh green onions, this dish is as visually stunning as it is delicious—perfect for satisfying your sweet-and-savory cravings guilt-free!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 fillets White fish fillets (such as cod, tilapia, or haddock)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 cups Coconut flour
• 1 Egg
• 3 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 medium Zucchini, thinly sliced
• 0.25 cups Apple cider vinegar
• 3 tablespoons Soy sauce (or coconut aminos for a gluten-free option)
• 2 tablespoons Tomato paste
• 2 tablespoons Granulated erythritol or other low-carb sweetener
• 0.5 cups Water
• 0.25 teaspoons Xanthan gum
• 2 Green onions, sliced (for garnish)

Directions

Step 1

Season the fish fillets with salt and black pepper on both sides.

Step 2

Set up a breading station by placing the coconut flour on a plate and beating the egg in a shallow bowl.

Step 3

Dip each fillet into the egg, then coat with coconut flour, shaking off the excess.

Step 4

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

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant.

Step 6

Add the sliced red and green bell peppers and zucchini to the skillet. Stir-fry for 3-4 minutes until slightly tender.

Step 7

In a small bowl, whisk together the apple cider vinegar, soy sauce, tomato paste, granulated erythritol, and water. Pour this mixture into the skillet with the vegetables.

Step 8

Bring the sauce to a simmer and sprinkle in the xanthan gum while stirring continuously. Cook for another 2-3 minutes until the sauce thickens slightly.

Step 9

Return the cooked fish fillets to the skillet, spooning the sauce and vegetables over the top. Allow everything to heat through for 2 minutes.

Step 10

Garnish with sliced green onions and serve immediately.

Nutrition Facts

Serving size	(1495.8g)

Amount per serving	% Daily Value*
Calories	1377.0

Total Fat 61.7g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 536mg	0%
Sodium 4412.7mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 20.2g	0%
Total Sugars 18.4g
Protein 157.2g	0%

Vitamin D 1408IU	0%
Calcium 293.0mg	0%
Iron 8.4mg	0%
Potassium 3821.1mg	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: 37.5%

Protein: 42.5%

Carbs: 20.0%