Low Carb Sweet and Sour Fish Fillet
Elevate your weeknight dinner with this flavorful Low Carb Sweet and Sour Fish Fillet recipe, a healthier take on the classic dish! This keto-friendly meal combines tender white fish fillets coated in almond flour and pan-seared to perfection. The star of the show is the homemade sweet and sour sauce, made with sugar-free ketchup, rice vinegar, and a hint of ginger and garlic for a bold, tangy flavor—completely free of added sugars. Complemented with vibrant bell peppers and zucchini, this dish is as colorful as it is nutritious. Ready in just 35 minutes, it's a quick, gluten-free, and low-carb option, perfect for anyone craving a guilt-free taste of their favorite Chinese-inspired flavors. Garnish with fresh green onions and serve as a solo meal or alongside cauliflower rice for a complete, wholesome dinner.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) White fish fillets (e.g., cod, tilapia, or haddock)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Almond flour
- 1 large Egg
- 0.25 cups Avocado oil (or any neutral high-heat cooking oil)
- 0.25 cups Sugar-free ketchup
- 3 tablespoons Rice vinegar
- 1 tablespoon Soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons Sugar-free sweetener (e.g., erythritol or stevia)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoons Sesame oil
- 0.25 teaspoons Xanthan gum (as a thickener)
- 1 medium Bell pepper, diced
- 1 small Zucchini, sliced
- 2 stalks Green onions, sliced
Instructions
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
Set up a dredging station with almond flour in one shallow dish. In another dish, whisk the egg until smooth.
Dip each fish fillet into the almond flour, coating both sides, then dip into the whisked egg, and finally dredge it back into the almond flour. Ensure each piece is evenly coated.
Heat the avocado oil in a large skillet over medium heat. Once the oil is hot, add the fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
In the same skillet, add the diced bell pepper and sliced zucchini. Stir-fry for 3-4 minutes until softened, then remove and set aside with the fish.
In a small mixing bowl, whisk together the sugar-free ketchup, rice vinegar, soy sauce (or coconut aminos), sugar-free sweetener, minced garlic, grated ginger, sesame oil, and xanthan gum. Ensure the sauce is smooth and well combined.
Pour the sauce into the skillet and cook over low heat, stirring frequently, for 2-3 minutes until it thickens slightly.
Return the cooked fish fillets and vegetables to the skillet, gently tossing them to coat evenly in the sauce. Allow them to heat through for 2-3 minutes.
Transfer to a serving dish and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 12.4 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 35.4 mcg | 177% | |
| Calcium | 338 mg | 26% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3139 mg | 67% | |
*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.
