Low Carb Szechuan Fish

Dive into the bold and vibrant flavors of Low Carb Szechuan Fish, a healthier take on the classic Chinese dish that's perfect for those seeking a keto-friendly dinner option. Tender white fish fillets like cod or tilapia are lightly dusted with coconut flour, pan-fried to golden perfection, and then nestled in a fiery, aromatic Szechuan sauce. The sauce, masterfully balanced with Szechuan peppercorns, dried red chilies, garlic, ginger, and a touch of sambal oelek, delivers a delightful kick of heat and tang. A splash of low-sodium soy sauce (or coconut aminos for a gluten-free alternative) and a hint of sesame oil elevate the umami profile, while granulated erythritol adds a subtle sweetness for contrast. Topped with fresh green onions, this quick 30-minute recipe is not only packed with flavor but also keeps your carb count in check. Perfectly served over cauliflower rice or steamed greens, this dish guarantees satisfaction with every bite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 fillets White fish fillets (cod, tilapia, or sole)
• 1 teaspoon Salt
• 0.5 teaspoon Ground white pepper
• 1 large Egg white
• 2 tablespoons Coconut flour
• 3 tablespoons Avocado oil (for frying)
• 1 teaspoon Szechuan peppercorns
• 6 chilies Dried red chilies (whole)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 3 tablespoons Low-sodium soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon Rice vinegar
• 1 tablespoon Sambal oelek (chili garlic paste)
• 1 teaspoon Granulated erythritol (optional, for slight sweetness)
• 1 cup Chicken broth (low sodium)
• 1 teaspoon Sesame oil
• 2 stalks Green onions (thinly sliced, for garnish)

Directions

Step 1

Pat fish fillets dry with paper towels. Season them with salt and ground white pepper.

Step 2

In a small bowl, whisk the egg white until frothy. Coat each fish fillet in the egg white, then lightly dust with coconut flour.

Step 3

Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Fry the fish fillets for 2-3 minutes per side, until golden brown and just cooked through. Transfer to a plate and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil. Reduce the heat to medium-low and toast the Szechuan peppercorns and dried red chilies for about 30 seconds, until fragrant.

Step 5

Add the minced garlic and ginger to the skillet and sauté for another 30 seconds, stirring constantly to prevent burning.

Step 6

In a small bowl, whisk together soy sauce (or coconut aminos), rice vinegar, sambal oelek, granulated erythritol (if using), chicken broth, and sesame oil. Pour the mixture into the skillet and bring it to a gentle simmer.

Step 7

Return the cooked fish fillets to the skillet and spoon the sauce over them. Allow the fish to simmer in the sauce for 2-3 minutes, until warmed through and well-coated.

Step 8

Transfer the fish to a serving plate, garnish with sliced green onions, and serve immediately.

Nutrition Facts

Serving size	(894.8g)

Amount per serving	% Daily Value*
Calories	1070.4

Total Fat 63.8g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 200mg	0%
Sodium 4495.1mg	0%
Total Carbohydrate 35.9g	0%
Dietary Fiber 11.3g	0%
Total Sugars 4.5g
Protein 94.3g	0%

Vitamin D 800IU	0%
Calcium 158.2mg	0%
Iron 4.7mg	0%
Potassium 1836.7mg	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: 52.4%

Protein: 34.4%

Carbs: 13.1%