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Keto Coconut Fish with Asian Dipping Sauce

I added a bit of Asian flair to this dish. I used frozen tilapia because the fresh fish counter looks pretty dismal! Use whatever mild white fish you like! The fish is savory and crispy, and the sauce is a bit sweet with a little kick. Not your average coconut fish! Really good!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Cuisine: American
Calories: 241
Ingredients Method Nutrition

Ingredients
  

Method
 

  1. In a Pie pan, whisk together coconut flour, unsweetened coconut and asian spice.
  2. Whisj egg with tbs water.
  3. Dip Fish fillets in egg, then in coconut mixture. Lay on parchment lined sheet tray. Chill for 20 minutes.
  4. Meanwhile, combine Ginger, Jelly, soy, Vinegar, ketchup and garlic together. Chill.
  5. Using olive oil or coconut oil, pour ¼ inch or so into pan. Heat on medium high. Depending on the thickness of your fish, fry for several minutes on each side, till coating is golden brown and fish is cooked through..
  6. Serve with dipping sauce.

Nutrition

Calories: 241kcalCarbohydrates: 12.7gProtein: 32.8gFat: 8.8gSodium: 355.6mgFiber: 3.5gSugar: 1g

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