Keto Chilean Sea Bass with Red-Curry Broth and Frizzled Ginger
2.5g
Net Carbs
43.8g
Protein
9.7g
Fat
0.8g
Fiber
285
Calories
Ingredients:
- 2 tablespoons Canola Vegetable Oil
- 5 1/3 tablespoons Ginger
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 1/4 teaspoon Salt
- 1 large Scallions or Spring Onion
- 1 tablespoon Tomato Paste
- 48 ounces Sea Bass (Mixed Species)
- 1/2 cup Cilantro (Coriander)
Directions:
Use 1/2 to 1 teaspoon of Thai Red Curry Paste found in the Asian section of your local grocery store to add a kick of flavor to this dish.
- In a 12-inch skillet, heat oil over medium heat. Slice bell peppers and set aside.
- Mince the fresh ginger and add to skillet, cook, stirring constantly, until ginger is lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer ginger to a small bowl; discard oil.
- Pour chicken broth into a pot fit with a steamer basket (be sure a lid can fit over the basket to the pot). Arrange bell pepper slices on steamer. Top with sea bass, and sprinkle with salt.
- Bring to a boil over medium-high heat; cover, and reduce heat to medium. Cook until fish is opaque throughout, 10 to 12 minutes. Using a slotted spoon, transfer peppers and fish to a plate, sprinkle with diced scallion, and cover loosely with foil.
- To broth in skillet, whisk in tomato paste and 1/2-1 teaspoon curry paste (depending on level of spice desired). Reduce heat to low, and simmer 2 minutes. Add remaining curry paste, to taste. With a spatula, transfer fish and bell pepper strips to shallow serving bowls.
- Pour 2 tablespoons broth around each fillet, and sprinkle each with 1 tablespoon cilantro and 1 teaspoon frizzled ginger.
