Keto Five-Spice Halibut on Gingered Vegetables Recipe


Atkins Keto Five-Spice Halibut on Gingered Vegetables
5.2g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

38.1g

Protein

22.1g

Fat

2.4g

Fiber

385.5cal

Calories

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INGREDIENTS

  • 1 1/2 tsp CHINESE FIVE SPICE BLEND The Spice Hunter, Inc.
  • 1 tablespoon SESAME OIL The Hain Celestial Group, Inc.
  • 2 tbsp Sodium and Sugar Free Rice Vinegar
  • 0 1/8 tsp SALT Morton Salt, Inc.
  • 24 oz Atlantic and Pacific Halibut
  • 1 tsp SAMBAL OELEK GROUND FRESH CHILI PASTE Huy Fong Foods Inc.
  • 8 oz Cabbage
  • 2 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 2 medium (4-1/8" long) Scallions or Spring Onions
  • 2 tsp GINGER Fuji Food Products Inc.
  • 0 1/3 oz Dried Whole Sesame Seeds
  • 4 tablespoon PEANUT OIL Target Stores
  • 0 1/8 dash BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 1 tsp GARLIC Iberia Foods Corporation
  • 0 1/8 cup Cilantro (Coriander)
  • 2 tbsp Tamari Soybean Sauce
  • 1 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper

DIRECTIONS

  1. For dressing: In a large bowl, combine soy sauce, rice wine vinegar, sugar substitute, chile paste and minced garlic.
  2. Slowly whisk in 2 tablespoons peanut and 1 tablespoon sesame oils until dressing thickens slightly. Stir in cilantro and set aside.
  3. 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.
  4. Cook fish until just cooked through, about 4 minutes per side. Transfer to a plate and cover to keep warm.
  5. 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.
  6. 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).

Cooking Tip

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