Servings: 6 servings
Calories: 298kcal
Ingredients
- 1 whole white fish such as sea bass or snapper, about 1kg, cleaned and scored
- 3 tbsp avocado oil
- 1 thumb fresh ginger sliced, plus 1 tbsp julienned
- 4 cloves garlic sliced
- 3 scallions cut into 2-inch pieces, plus extra sliced for garnish
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp allulose or preferred keto sweetener
- 1 cup chicken broth
- 1 tsp glucomannan powder mixed with 2 tbsp water
Instructions
- Pat the fish very dry. Heat avocado oil in a large pan or wok over medium-high heat.
- Fry the fish for 3-4 minutes per side until the skin is golden, then remove and set aside.
- In the same pan, add sliced ginger, garlic, and scallion pieces, stir-frying 30 seconds until fragrant.
- Add soy sauce, dark soy sauce, Shaoxing wine, allulose, and chicken broth. Bring to a simmer.
- Return the fish to the pan, spooning sauce over the top. Cover and braise 12-15 minutes, until the fish is just cooked through.
- Transfer the fish to a serving platter. Stir the glucomannan slurry into the remaining sauce and simmer 1-2 minutes until thickened, then pour over the fish.
- Garnish with julienned ginger and sliced scallion before serving whole at the table.
Notes
Chef's Tip: Serving the fish whole, head and tail intact, is the whole point of this dish symbolically - don't portion it before bringing it to the table. Keto Swaps: a glucomannan slurry replaces cornstarch, and allulose replaces sugar, keeping the traditional glossy sauce intact.
Nutrition
Calories: 298kcal | Protein: 32g | Fat: 15g
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About This Dish
Serving a whole fish, head and tail intact, is a New Year wish in itself — the word for fish sounds like the word for abundance, so the dish stands in for the wish itself.
A glucomannan slurry replaces cornstarch, and allulose replaces sugar, keeping the traditional glossy sauce intact.