Low Carb Pesmol Gourami
Discover the vibrant flavors of Low Carb Pesmol Gourami, a keto-friendly twist on a beloved Indonesian classic. This recipe features tender, whole Gourami fish simmered in an aromatic coconut oil-based sauce infused with turmeric, lemongrass, kaffir lime leaves, and a medley of fresh shallots, garlic, and chili peppers. Sweetened naturally with stevia, this dish balances bold, tangy notes with a hint of sweetness while being low in carbs and high in flavor. Perfect for those seeking a healthy, exotic meal, this hearty main course pairs beautifully with steamed vegetables or cauliflower rice. Ready in under an hour and garnished with fresh cilantro, Low Carb Pesmol Gourami is as nutritious as it is irresistible for anyone following a low-carb lifestyle.
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Recipe Information
Ingredients
- 2 whole Gourami fish
- 1 small Lime
- 1 teaspoon Salt
- 2 tablespoons Coconut oil
- 4 medium Shallots
- 3 large Garlic cloves
- 3 medium Red chili peppers
- 1 teaspoon Turmeric powder
- 2 pieces Lemongrass stalks
- 4 pieces Kaffir lime leaves
- 1 medium Tomato
- 1 teaspoon Sweetener (e.g., stevia)
- 200 ml Water
- 2 tablespoons Optional: Fresh cilantro
Instructions
Clean the Gourami fish thoroughly. Squeeze the juice of a small lime over the fish and sprinkle with salt. Let it sit for 10 minutes.
Rinse the fish again under cold water to remove the lime and salt coating.
Heat the coconut oil in a large pan over medium heat.
Slice the shallots, garlic, and red chili peppers thinly. Add them to the pan and saute until they are fragrant and the shallots are translucent.
Add the turmeric powder and stir well to coat the onions and garlic completely.
Cut the lemongrass into 2-inch lengths and smash them lightly to release their aroma. Add them to the pan along with the kaffir lime leaves.
Chop the tomato into small cubes and add them to the pan. Also, add the sweetener and mix everything together.
Pour the water into the pan, stirring well to combine all the ingredients.
Gently place the fish in the pan, ensuring that they are semi-submerged in the sauce.
Cover the pan and let it simmer for about 15 minutes, or until the fish is fully cooked and the flavors meld together.
Taste the sauce and adjust salt or sweetener as needed.
Remove the fish carefully from the pan and place it on a serving dish.
Optional: Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 26.0 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 23.8 mcg | 119% | |
| Calcium | 332 mg | 26% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3508 mg | 75% | |
*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.
