“Keto Chinese Steamed Fish with Soy-Ginger Sauce and Cauliflower Rice”

Allergens

Fish, Soy (Soy sauce)

Ingredients

• 2 (6 oz) fillets of fish (e.g., salmon, cod, or tilapia) Salt and pepper, to taste 1 cup cauliflower rice 2 tablespoons olive oil, divided 1/4 cup soy sauce (or tamari for gluten
• free option) 2 tablespoons freshly grated ginger 2 cloves garlic, minced 1 teaspoon sesame oil 1 green onion, thinly sliced

Instructions

1. Prepare the cauliflower rice by pulsing a head of cauliflower in a food processor until it resembles rice grains. Set aside.
2. Season fish fillets with salt and pepper, to taste.
3. In a small bowl, whisk together soy sauce, ginger, garlic, and sesame oil. Set aside.
4. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Add cauliflower rice and cook for 5 minutes, stirring occasionally, until tender. Season with salt and pepper, to taste, and set aside.
5. Place fish fillets on a steamer tray or parchment paper lined baking sheet. Pour the soy ginger sauce over the fish, dividing it evenly between the two fillets.
6. Steam the fish for 10 12 minutes or bake in a preheated 375°F oven for 12 14 minutes, until cooked through and flaky.
7. In a separate pan, heat remaining olive oil over medium heat. Add the cooked cauliflower rice and cook for an additional 2 3 minutes to crisp it up.
8. Divide the crispy cauliflower rice between two plates, creating a bed for the fish. Top each with a steamed or baked fish fillet.
9. Drizzle any remaining sauce from the pan over the fish and garnish with thinly sliced green onions.

Chef’s Insight

For an extra touch of aroma and flavor, consider adding a few drops of sesame oil to the cauliflower rice.

Notes

Adjust the amount of sauce to your preference for a more or less flavorful dish.