Keto Asian-Inspired Chilean Seabass in Soy Ginger Sauce

Ingredients

• 2 pieces Chilean seabass fillets (6-8 oz each)
• 2 tablespoons coconut oil (for cooking)
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 0.25 cup low-sodium soy sauce or tamari
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon sesame oil
• 1 tablespoon erythritol or stevia
• 1 teaspoon chili flakes
• 1 green onion finely chopped (for garnish)
• 1 pinch sesame seeds (for garnish)
• 1 pinch fresh cilantro (for garnish)

Instructions

1. In a bowl, whisk together the soy sauce, minced ginger, garlic, rice vinegar, sesame oil, erythritol, and chili flakes. Place the Chilean seabass fillets in a zip-lock bag or shallow dish and pour the marinade over them. Seal or cover and let marinate in the refrigerator for 30 minutes to 1 hour.
2. Heat the coconut oil in a large non-stick skillet over medium-high heat. Once the oil is hot, remove the fish from the marinade (reserve the marinade for later) and place the fillets in the skillet.
3. Cook the seabass for about 4-5 minutes on each side, or until the outside is golden brown and the fish is flaky. Be careful not to overcook.
4. While the fish is cooking, pour the reserved marinade into a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for about 3-4 minutes until slightly thickened.
5. Once the fish is cooked to perfection, place the fillets onto plates and drizzle with the thickened soy ginger sauce. Garnish with chopped green onions, sesame seeds, and fresh cilantro.
6. Serve hot and pair with steamed low-carb vegetables or cauliflower rice for a complete meal.