Keto Szechuan Fish
Infused with bold flavors and keto-friendly ingredients, this Keto Szechuan Fish is a vibrant, low-carb twist on the classic Chinese dish. Featuring tender white fish fillets lightly coated in coconut flour and pan-seared to golden perfection, this recipe is layered with aromatic garlic, ginger, and Szechuan peppercorns for a spicy kick. A luscious sauce of soy sauce (or coconut aminos), rice vinegar, and low-carb sweetener brings together tangy, savory, and slightly sweet notes, making each bite an irresistible delight. Finished with a drizzle of sesame oil and garnished with fresh green onions, this quick and easy recipe takes only 35 minutes to prepare and serves four—a perfect choice for a weeknight meal or an elegant party dish. Ideal for anyone seeking healthy Chinese-inspired cuisine without compromising on flavor.
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Recipe Information
Ingredients
- 500 g white fish fillets (cod, tilapia, or haddock)
- 0.5 tsp salt
- 0.25 tsp ground white pepper
- 3 tbsp coconut flour (for coating)
- 4 tbsp avocado oil (or another keto-friendly oil)
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp Szechuan peppercorns
- 4 pieces dried red chilies, chopped
- 3 tbsp low-sodium soy sauce (or coconut aminos for strict keto)
- 1 tbsp rice vinegar
- 1 tsp low-carb sweetener (like erythritol or monk fruit)
- 0.5 cup chicken or vegetable broth
- 2 stalks green onions, sliced
- 1 tsp sesame oil
Instructions
Pat the fish fillets dry using paper towels. Season both sides with salt and ground white pepper.
Coat each fish fillet lightly with coconut flour, shaking off any excess.
Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Pan-fry the fish fillets in batches for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of avocado oil. Stir in the minced garlic, ginger, Szechuan peppercorns, and dried red chilies. Sauté for 1 minute or until aromatic.
Lower the heat and add the soy sauce (or coconut aminos), rice vinegar, low-carb sweetener, and chicken or vegetable broth. Stir to combine and simmer for 2-3 minutes to allow the flavors to meld.
Gently return the fish fillets to the skillet, spooning the sauce over the top. Simmer for an additional 2 minutes to reheat the fish and coat it in the sauce.
Drizzle the dish with sesame oil and garnish with sliced green onions before serving.
Serve immediately and enjoy your Keto Szechuan Fish!
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.2 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2126 mg | 45% | |
*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.
