Keto Asian-Inspired Chilean Seabass in Soy Ginger Sauce

Savor the flavors of the East with this Keto Asian-Inspired Chilean Seabass in Soy Ginger Sauce, a low-carb delight that combines succulent fish with a tangy and aromatic sauce.

Course Dinner

Cuisine Asian

Keyword Asian, Chilean Seabass, fish recipe, Keto, Keto Dinner, Low-Carb, Soy Ginger Sauce

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 280kcal

Equipment

Oven-proof skillet
Small saucepan
Measuring spoons and cups
Grater
Garlic press

Ingredients

4 pieces Chilean Seabass fillets (6 oz each, 170g)
2 tbsp Avocado oil (30ml)
1 tbsp Fresh ginger grated (6g)
2 cloves Garlic minced (6g)
¼ cup Gluten-free soy sauce (60ml)
1 tbsp Rice vinegar (15ml)
1 tbsp Erythritol (12g)
1 tsp Sesame oil (5ml)
2 Green onions thinly sliced (15g)
¼ tsp Red pepper flakes (0.5g)
1 tsp Sesame seeds for garnish (2g)

Instructions

Preheat your oven to 400°F (200°C). Pat the Chilean Seabass fillets dry with paper towels and season with salt and pepper to taste.
In a large, oven-proof skillet, heat the avocado oil over medium-high heat.
Once hot, add the seabass fillets skin-side down. Sear for 3-4 minutes until the skin is crispy.
Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, combine the grated ginger, minced garlic, gluten-free soy sauce, rice vinegar, erythritol, and sesame oil in a small saucepan.
Place the saucepan over medium heat and bring to a simmer. Allow the sauce to simmer for 2-3 minutes, stirring occasionally until slightly thickened.
Once the seabass is done, remove from the oven. Drizzle the soy ginger sauce over the fillets, garnish with sliced green onions, red pepper flakes, and sesame seeds.

Notes

Ensure your soy sauce is gluten-free to maintain a keto-friendly profile.

Adjust the level of erythritol based on your sweetness preference.

The thickness of the seabass fillets may affect cooking time, adjust accordingly.

For a spicier kick, increase the amount of red pepper flakes.

Nutrition