“Keto Malaysian Seafood Laksa with Cauliflower Rice – A Cinematic Experience”

Allergens

Fish, Shellfish, Tree Nuts (Cashews)

Ingredients

• 1. 8 oz white fish fillets (cod or halibut) 2. 1 cup cauliflower rice 3. 1 cup spinach 4. 1/2 cup coconut cream 5. 1 tbsp coconut oil 6. 1 medium red bell pepper, thinly sliced 7. 1/2 cup zucchini noodles 8. 1 cup shrimp 9. 1/4 cup cashews, chopped 10. 1 tsp laksa paste 11. Salt and pepper to taste 12. Fresh cilantro for garnish 13. Lime wedges for serving

Instructions

1. In a large pan, heat the coconut oil over medium heat.
2. Add the red bell pepper and zucchini noodles, cooking for 4 5 minutes until they soften.
3. Stir in the laksa paste, mixing well to coat the vegetables.
4. Pour in the coconut cream, stirring until fully combined.
5. Add the shrimp and white fish fillets, cooking for about 7 minutes or until cooked through.
6. In a separate pan, cook the cauliflower rice according to package instructions.
7. Season with salt and pepper to taste.
8. Serve the seafood laksa over the cooked cauliflower rice, garnishing with chopped cashews, spinach, and fresh cilantro.
9. Squeeze a lime wedge on top before enjoying.

Chef’s Insight

The balance of flavors in this dish highlights the best of Malaysian cuisine while adhering to a Keto-friendly diet.

Notes

The laksa paste can be found at Asian markets or specialty food stores.