Low Carb Szechuan Fish
Dive into the vibrant flavors of this Low Carb Szechuan Fish recipe, a perfect fusion of bold, spicy, and aromatic ingredients designed to satisfy your cravings without the carbs. Featuring tender white fish fillets coated in a light coconut flour breading, this dish is seared to golden perfection before being simmered in a luscious, savory Szechuan sauce made with garlic, ginger, soy sauce, and fiery sambal oelek. Whole Szechuan peppercorns and dried red chilies provide an authentic, tingling heat that's perfectly balanced by a touch of optional erythritol sweetness. Ready in just 30 minutes, this keto-friendly recipe is an ideal option for weeknight dinners, offering a gluten-free twist with coconut aminos for those who need it. Garnished with fresh green onions, this aromatic skillet meal pairs beautifully with cauliflower rice or steamed vegetables for a truly satisfying low-carb experience.
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Recipe Information
Ingredients
- 4 fillets White fish fillets (cod, tilapia, or sole)
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 1 large Egg white
- 2 tablespoons Coconut flour
- 3 tablespoons Avocado oil (for frying)
- 1 teaspoon Szechuan peppercorns
- 6 chilies Dried red chilies (whole)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 tablespoons Low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Rice vinegar
- 1 tablespoon Sambal oelek (chili garlic paste)
- 1 teaspoon Granulated erythritol (optional, for slight sweetness)
- 1 cup Chicken broth (low sodium)
- 1 teaspoon Sesame oil
- 2 stalks Green onions (thinly sliced, for garnish)
Instructions
Pat fish fillets dry with paper towels. Season them with salt and ground white pepper.
In a small bowl, whisk the egg white until frothy. Coat each fish fillet in the egg white, then lightly dust with coconut flour.
Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Fry the fish fillets for 2-3 minutes per side, until golden brown and just cooked through. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Reduce the heat to medium-low and toast the Szechuan peppercorns and dried red chilies for about 30 seconds, until fragrant.
Add the minced garlic and ginger to the skillet and sauté for another 30 seconds, stirring constantly to prevent burning.
In a small bowl, whisk together soy sauce (or coconut aminos), rice vinegar, sambal oelek, granulated erythritol (if using), chicken broth, and sesame oil. Pour the mixture into the skillet and bring it to a gentle simmer.
Return the cooked fish fillets to the skillet and spoon the sauce over them. Allow the fish to simmer in the sauce for 2-3 minutes, until warmed through and well-coated.
Transfer the fish to a serving plate, garnish with sliced green onions, and serve immediately.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 4.5 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1837 mg | 39% | |
*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.
