Keto Sweet and Sour Fish
Indulge in the perfect harmony of flavors with this Keto Sweet and Sour Fish recipe, a low-carb twist on a timeless classic. Delicate white fish fillets are lightly coated in coconut flour for a deliciously crisp exterior, then paired with a tangy, sugar-free sauce made with rice vinegar, soy sauce or coconut aminos, and a touch of natural sweetener like erythritol. Vibrant red bell peppers and zucchini add a pop of color and crunch, while fresh ginger and garlic powder elevate the dish with fragrant depth. This quick and easy recipe is ready in just 35 minutes, making it ideal for a keto-friendly dinner that doesn’t skimp on flavor. Garnished with green onions and sesame seeds, this dish is as visually appealing as it is satisfying. Perfect for those seeking a healthy, low-carb alternative to the traditional sweet and sour fish!
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Recipe Information
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)
Instructions
Pat the fish fillets dry with a paper towel, then cut them into portions approximately 2 inches wide.
In a shallow bowl, beat the eggs. In another shallow bowl, place the coconut flour.
Dip each fish fillet into the beaten eggs, then coat thoroughly with coconut flour. Set aside on a plate.
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.
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.
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.
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.
Return the fish fillets to the skillet and gently coat them with the sauce. Cook for another 2 minutes to warm the fish.
Transfer the fish and vegetables to a serving platter. Garnish with chopped green onions and sesame seeds, if desired.
Serve immediately and enjoy your Keto Sweet and Sour Fish!
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 17.0 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 32.1 mcg | 160% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3380 mg | 72% | |
*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.
