Keto Chilean Seabass with Coconut Curry Sauce

A sumptuous, keto-friendly dish featuring a succulent Chilean seabass enveloped in a rich and aromatic coconut curry sauce. This recipe is perfect for anyone looking to indulge in a luxurious, low-carb meal that doesn't compromise on flavor.

Course Dinner

Cuisine Fusion

Keyword Coconut Curry Sauce, Keto Chilean Seabass, Keto Fish Recipe, Low-Carb Dinner

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 380kcal

Equipment

Oven-proof skillet
Saucepan
Whisk
Measuring cups and spoons

Ingredients

4 fillets Chilean seabass 6 ounces each, 170g
1 tbsp coconut oil 15ml
Salt and pepper to taste
1 can full-fat coconut milk 13.5 ounces, 400ml
1 tbsp curry powder 6g
1 tsp ground turmeric 3g
1 tsp garlic powder 3g
½ tsp ground ginger 1g
1 tbsp fish sauce 15ml
1 tbsp erythritol 12g
1 lime, juiced 2 tablespoons, 30ml
¼ cup fresh cilantro, chopped 4g
Optional: red chili flakes, for garnish

Instructions

Preheat the oven to 375°F (190°C). Pat the seabass fillets dry with paper towels and season both sides with salt and pepper.
In a large oven-proof skillet, heat the coconut oil over medium-high heat. Once hot, add the seabass fillets, skin-side down, and cook for about 3 minutes until the skin is crispy.
Flip the fillets and transfer the skillet to the preheated oven. Bake the seabass for about 10 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the coconut curry sauce. In a saucepan, whisk together the coconut milk, curry powder, turmeric, garlic powder, ground ginger, fish sauce, erythritol, and lime juice. Bring to a simmer over medium heat, stirring frequently.
Continue to cook the sauce until it thickens slightly, about 5 minutes. Remove from heat and stir in the chopped cilantro.
Once the seabass is cooked, remove it from the oven and let it rest for a few minutes.
Serve the seabass fillets with a generous portion of the coconut curry sauce spooned over the top. Garnish with red chili flakes if desired.

Notes

Ensure your fish is sustainably sourced to support ethical fishing practices.

Adjust the level of spice in the coconut curry sauce to your preference by adding more or less curry powder or red chili flakes.

The erythritol can be substituted with another keto-friendly sweetener if desired.

For an extra touch of freshness, serve with a side of steamed low-carb vegetables like cauliflower or zucchini.

Nutrition