Indonesian Lunch: Keto Nasi Goreng Seafood Feast with Sambal Matah

Allergens

Shellfish (shrimp), Fish, Garlic, Coconut

Ingredients

• 1 cup cauliflower rice, cooked
• 6 oz shrimp, peeled and deveined
• 4 oz white fish fillets, cut into bite
• sized pieces
• 2 tbsp coconut oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp tomato ketchup (sugar
• free)
• 1 tsp fish sauce
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish Sambal Matah:
• 4 red chili peppers, deseeded and chopped
• 3 shallots, minced
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 cup fresh cilantro leaves, finely chopped

Instructions

1. In a large pan, heat the coconut oil over medium heat. Add the onions and garlic, sauteing until fragrant and translucent.
2. Stir in the shrimp and fish, cooking until they turn pink and opaque.
3. Add the cooked cauliflower rice to the pan, stirring to combine with the seafood.
4. Mix in the sugar free tomato ketchup, fish sauce, salt, and pepper, adjusting seasonings to taste.
5. In a separate bowl, prepare the Sambal Matah by combining all ingredients. Set aside.
6. To plate, spoon the Nasi Goreng onto two plates, garnishing with fresh cilantro leaves and a dollop of Sambal Matah on the side.

Chef’s Insight

The combination of flavors in this Nasi Goreng Seafood Feast is designed to create a sensory experience that transports you to Indonesia.

Notes

Adjust the heat level of the Sambal Matah to your preference by adding more or fewer chili peppers.