Low Carb Sweet and Sour Fish Fillet

Dive into a guilt-free flavor explosion with this Low Carb Sweet and Sour Fish Fillet recipe! Perfectly pan-fried white fish fillets, coated in a golden almond flour crust, are paired with tender-crisp bell peppers and zucchini, all enveloped in a tangy-sweet sauce made with sugar-free ketchup, rice vinegar, and a touch of grated ginger. This healthy twist on a classic Chinese-inspired dish is completely keto-friendly, gluten-free, and quick to whip up in just 35 minutes. Whether you're looking for a vibrant dinner that's light on carbs yet bursting with flavor, or a satisfying way to include more seafood in your diet, this recipe is a must-try. Garnished with fresh green onions, it’s a gorgeous and delicious meal that's sure to impress!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces (about 6 oz each) White fish fillets (e.g., cod, tilapia, or haddock)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 cups Almond flour
• 1 large Egg
• 0.25 cups Avocado oil (or any neutral high-heat cooking oil)
• 0.25 cups Sugar-free ketchup
• 3 tablespoons Rice vinegar
• 1 tablespoon Soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons Sugar-free sweetener (e.g., erythritol or stevia)
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 0.5 teaspoons Sesame oil
• 0.25 teaspoons Xanthan gum (as a thickener)
• 1 medium Bell pepper, diced
• 1 small Zucchini, sliced
• 2 stalks Green onions, sliced

Directions

Step 1

Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.

Step 2

Set up a dredging station with almond flour in one shallow dish. In another dish, whisk the egg until smooth.

Step 3

Dip each fish fillet into the almond flour, coating both sides, then dip into the whisked egg, and finally dredge it back into the almond flour. Ensure each piece is evenly coated.

Step 4

Heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.

Step 5

In the same skillet, add the diced bell pepper and sliced zucchini. Stir-fry for 3-4 minutes until softened, then remove and set aside with the fish.

Step 6

In a small mixing bowl, whisk together the sugar-free ketchup, rice vinegar, soy sauce (or coconut aminos), sugar-free sweetener, minced garlic, grated ginger, sesame oil, and xanthan gum. Ensure the sauce is smooth and well combined.

Step 7

Pour the sauce into the skillet and cook over low heat, stirring frequently, for 2-3 minutes until it thickens slightly.

Step 8

Return the cooked fish fillets and vegetables to the skillet, gently tossing them to coat evenly in the sauce. Allow them to heat through for 2-3 minutes.

Step 9

Transfer to a serving dish and garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(1329.6g)

Amount per serving	% Daily Value*
Calories	1697.4

Total Fat 105.8g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 559.7mg	0%
Sodium 3237.1mg	0%
Total Carbohydrate 43.1g	0%
Dietary Fiber 11.6g	0%
Total Sugars 12.4g
Protein 158.5g	0%

Vitamin D 1414.5IU	0%
Calcium 337.6mg	0%
Iron 6.7mg	0%
Potassium 3138.6mg	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: 54.1%

Protein: 36.1%

Carbs: 9.8%