Vietnamese · Dinner
Stir Fried Catfish With Caramel Sauce (Keto)
Catfish chunks seared until firm, then finished in a fish-sauce caramel built from a sugar substitute, ginger, garlic, and black pepper until the sauce clings glossy and dark. Served over sesame-flecked cauliflower rice with scallion, this stir-fry stays savoury-sweet with a deep caramelized edge and gentle chile heat.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
428Calories
26.4gProtein
33.1gFat
13.8gCarbs
3.6gSugar
3.9gFiber
1780mgSodium
95mgChol
5.9gSat Fat
720mgPotassium
85mgCalcium
2.1mgIron
2.8mcgVitamin B12
22mgVitamin C
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Pat catfish dry and season lightly with black pepper. Mince garlic, slice shallot thinly, and slice chili thinly.
2
Caramelize
Heat erythritol in a dry wok over medium heat for 3–4 minutes, swirling constantly, until deep amber and smoking slightly.
3
Deglaze
Remove from heat. Stir in water and fish sauce; it will bubble and seize before smoothing into dark syrup.
4
Sauté
Heat avocado oil in wok over medium-high heat. Add julienned ginger, minced garlic, and sliced shallot; sauté 1 minute until fragrant and golden.
5
Sear
Add catfish chunks; sear 3 minutes per side over medium-high heat until opaque, firm, and lightly browned at edges.
6
Braise
Pour caramel sauce over catfish, add sliced chili, and braise uncovered over medium-low heat for 6–8 minutes, spooning sauce over fish until glossy and clinging.
7
Steam
Meanwhile, steam cauliflower rice in a covered pan with a splash of water over medium heat for 4 minutes until tender.
8
Finish
Stir sesame oil and scallion pieces into cauliflower rice off the heat until evenly coated and fragrant.
9
Plate
Spoon cauliflower rice onto a plate and top with caramel catfish, drizzling any remaining sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g catfish fillet, cut into 1.5-inch chunks
- 2 tbsp2 tbsp fish sauce, plus 1 tsp more for the sauce
- 2 tbsp2 tbsp erythritol
- 2 tsp2 tsp erythritol, extra for deepening caramel colour
- 1 tbsp1 tbsp avocado oil
- 1 tbsp1 tbsp ginger-fresh
- 4 cloves4 cloves garlic
- 22 small shallot
- 22 scallion, cut into 1-inch pieces
- 11 small chili-fresh
- 1/2 tsp1/2 tsp black-pepper
- 7 oz200g cauliflower-rice
- 2 tsp2 tsp sesame-oil
- 4 tsp4 tsp water
