Low Carb Classic Asian Steamed Fish
Elevate your dinner routine with this *Low Carb Classic Asian Steamed Fish*, a dish that’s as healthy as it is flavorful. Tender white fish fillets, like sea bass or snapper, are gently steamed to perfection with aromatic ginger, garlic, and green onions. A drizzle of low-sodium soy sauce and sesame oil infuses the dish with rich, savory notes, while a touch of fresh lime juice and sliced red chili pepper adds brightness and subtle heat. This quick and easy recipe, ready in just 30 minutes, is perfect for a light, low-carb meal that doesn’t skimp on flavor. Ideal for busy weeknights or as a show-stopping centerpiece for a dinner party, this dish is best served fresh and garnished with vibrant cilantro. Healthy, gluten-free, and utterly delicious—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 pieces White fish fillet (e.g., sea bass, snapper)
- 2 tablespoons Fresh ginger
- 2 cloves Garlic
- 2 stalks Green onions
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Olive oil
- 1 teaspoon Sesame oil
- 1 piece Red chili pepper
- 1 piece Lime
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the fish. Rinse the white fish fillets under cold water and pat them dry with paper towels.
Peel the ginger and slice it into thin matchsticks.
Peel and mince the garlic cloves.
Trim the green onions and slice them into 2-inch long strips.
Slice the red chili pepper thinly, removing seeds if you prefer less heat.
In a small bowl, mix the soy sauce and sesame oil.
Place the fish fillets on a heatproof plate that fits inside your steamer. If you do not have a heatproof plate, you can use aluminum foil to create a shallow bowl shape to hold the fillets.
Season the fish fillets with salt and black pepper.
Sprinkle the ginger, garlic, half of the green onions, and red chili slices over the fish fillets.
Pour the mixed soy sauce and sesame oil evenly over the fish.
Set up your steamer over boiling water and place the plate with fish inside. Cover and steam for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is steaming, heat olive oil in a small pan over medium heat until hot but not smoking.
Once the fish is done, carefully transfer the plate from the steamer.
Drizzle the hot olive oil over the steamed fish fillets to add a bit of sizzle and enhance the aroma of garlic and ginger.
Garnish with the remaining green onions and fresh cilantro leaves.
Squeeze fresh lime juice over the fish before serving.
Serve immediately, and enjoy your low carb classic Asian steamed fish.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1394 mg | 30% | |
*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.
