About
Low Carb Vietnamese Caramelized Fish is straightforward to make, yet the result is stunning. Dark soy sauce, fish sauce, and coconut water simmer together to glaze and caramelize white fish. The final dish is topped with sliced scallions and chopped cayenne chili pepper. The dish would make a great weeknight meal that is quick and delicious.
What is the best kind of fish to use?
Any white fish will work from cod, tilapia, walleye (like used in this recipe), and catfish (the traditional fish used in this dish).
Is coconut water a low carb food?
Coconut water is higher in carbs due to the natural sugars that exist. However, it is used in a small amount, so the total carb stays relatively low. However, if you are sensitive to carbs, substitute the coconut water with coconut milk or water.
How do I know the dish is finished?
The dish is finished when the fish is flaky, and the sauce is nicely glazed over the fish with hardly any residual liquid in the pan.
Serving suggestions
Serve this dish with cauliflower rice and a low carb vegetable.
Ingredients
- 1 small white onion
- 3 clove garlic, fresh
- 2 fillet – each 5 1/2 ounce raw walleye pike
- ½ teaspoon coarse kosher salt by morton
- 2 tablespoon avocado oil
- ½ cup coconut water
- 1 tablespoon fish sauce (nam pla or nuoc mam)
- 1 teaspoon dark soy sauce by amoy
- 1 each – approx 4" – 6" long hot chili peppers, red, raw
- 1 medium – 4 1/8" long scallions
Instructions
- Chop the onion and mince the garlic. Slice the walleye into 2” strips. Season the fish with ½ tsp kosher salt. Preheat a large nonstick skillet over medium-high heat until very hot. Add the avocado oil and swirl the pan to coat evenly. Add the onion and minced garlic and stir for 30 seconds.
- Add the walleye skin side down.
- Add the coconut water, fish sauce, and dark soy sauce. Bring the sauce to a simmer and cook until the sauce has thickened, and the pan is almost dry.
- The fish should be nicely glazed at this point and the pan should almost be dry.
- Place the fish on a serving platter and top with sliced cayenne chili pepper and sliced scallions.
Nutrition Facts
- Servings: 4
- Calories: 158.9kcal/664.7kJ (per serving)
- Fat: 8.0g (per serving)
- Carbs: 5.3g (per serving)
- Protein: 16.3g (per serving)
