Keto Steamed Black Cod in Lemon-Ginger Broth with Spicy Coconut Cauliflower Rice
Discover a delectable keto-friendly Chinese dinner recipe featuring tender black cod steamed in zesty lemon-ginger broth and served on a bed of spicy coconut cauliflower rice. Enjoy this delicious low-carb meal that's perfect for any special occasion or weeknight dinner.
Allergens
Fish, Soy (from broth)
Ingredients
- 4 (6 oz) black cod fillets, skin on 2 cups fresh cauliflower rice 1 cup full
- fat coconut milk 1 tablespoon olive oil 1 teaspoon ground ginger 1 teaspoon ground cayenne pepper 1 teaspoon sea salt 1 teaspoon black pepper, freshly ground 4 cups chicken or vegetable broth (low
- sodium) 2 lemons, zested and juiced 4 green onions, thinly sliced 1/4 cup chopped cilantro Fresh ground black pepper
Instructions
- In a large bowl, combine the ginger, cayenne pepper, salt, and black pepper. Rub the mixture onto the skin side of each black cod fillet.
- Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 3 minutes or until slightly softened.
- Pour in the coconut milk, stirring to combine. Lower the heat and let it simmer for 5 minutes, then set aside.
- Place black cod fillets on a steamer rack, skin side up. Steam for 8 10 minutes or until the fish flakes easily with a fork.
- In a saucepan, combine broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat and let it simmer.
- To plate, place a scoop of cauliflower rice on each dish, followed by a black cod fillet. Pour the hot lemon ginger broth over the fish. Garnish with green onions and chopped cilantro. Season with fresh ground black pepper to taste.
Chef’s Insight
To ensure the perfect tenderness of the black cod, check its internal temperature with a meat thermometer. It should read 145°F (63°C).
Notes
Adjust the heat level of the dish according to your preference for cayenne pepper. Fresh lemon juice gives a bright, acidic kick to the lemon-ginger broth.