Thai · Dinner
Crispy Fried Whole Fish (Keto)
A whole white fish is scored, salted and fried until the skin blisters and shatters, then finished with a hot-sour-sweet Thai sauce built from fish sauce, lime, garlic and chili, and a fresh herb scatter of cilantro and scallion, keeping the plate low-carb throughout.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
42.7gFat
9.1gCarbs
3.1gSugar
2.3gFiber
1980mgSodium
108mgChol
6.1gSat Fat
720mgPotassium
85mgCalcium
2.4mgIron
2.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat the fish dry, score both sides three times diagonally, rub 1 tsp salt into the flesh and cuts, dust lightly with cornstarch.
2
Fry
Heat 2 cups vegetable oil in a wok over medium-high heat to 350°F (175°C), lower the fish in carefully and deep-fry 6 to 8 minutes per side until golden and blistered.
3
Rest
Lift the fish onto a wire rack set over a plate and rest 2 minutes.
4
Build
Whisk the garlic, chili, fish sauce, lime juice and erythritol together in a small bowl until the erythritol dissolves.
5
Plate
Set the fish on a plate, spoon the dressing over the top, scatter the cilantro and scallion, tuck cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, one whole gutted and scaled small fish whole white fish
- 4 cups960ml vegetable oil, for deep-frying
- 2 tsp2 tsp salt
- 2 tbsp2 tbsp cornstarch, for dusting the skin
- 4 cloves4 cloves garlic
- 44 chili-fresh
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp erythritol
- 4 tbsp4 tbsp cilantro
- 22 scallion
- 4 slices4 slices cucumber, for serving
