Keto Five-Spice Halibut on Gingered Vegetables
5.2g
Net Carbs
38.1g
Protein
22.1g
Fat
2.4g
Fiber
385
Calories
Ingredients:
- 1 teaspoon Sambal Oelek Ground Fresh Chili Paste
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 2 tablespoons Tamari Soybean Sauce
- 2 tablespoons Sodium and Sugar Free Rice Vinegar
- 1 tablespoon Sesame Oil
- 1/8 teaspoon Salt
- 1 1/2 teaspoons Chinese Five Spice Blend
- 2 medium (4-1/8" long) Scallions or Spring Onions
- 1 teaspoon Garlic
- 24 ounces Atlantic and Pacific Halibut
- 1/8 dash Black Pepper
- 1/8 cup Cilantro (Coriander)
- 4 tablespoons Peanut Oil
- 2 teaspoons Ginger
- 8 ounces Cabbage
- 1/3 ounce Dried Whole Sesame Seeds
Directions:
- For dressing: In a large bowl, combine soy sauce, rice wine vinegar, sugar substitute, chile paste and minced garlic.
- Slowly whisk in 2 tablespoons peanut and 1 tablespoon sesame oils until dressing thickens slightly. Stir in cilantro and set aside.
- For fish: Sprinkle fish with salt, pepper and five-spice powder. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat.
- Cook fish until just cooked through, about 4 minutes per side. Transfer to a plate and cover to keep warm.
- For vegetables: Heat remaining peanut oil in skillet and sauté minced ginger until aroma is released, about 1 minute. Add shredded cabbage and thinly sliced red pepper, cover and cook until crisp-tender, about 3 minutes.
- Remove from heat, add dressing and toss to coat vegetables. Divide warm salad onto four plates. Top each plate with one fish fillet and garnish with a sprinkling of green onions and toasted sesame seeds (optional).
