Braised Fish with Soy Sauce

Braised Fish with Soy Sauce is a savory and aromatic dish that showcases tender fish fillets infused with rich flavors. This paleo-friendly recipe combines fresh ingredients and traditional Chinese cooking techniques for a healthy and satisfying meal.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 300 grams
• Coconut aminos - 4 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Cauliflower rice - 200 grams
• Water - 100 milliliters
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the fish fillets under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
2. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the fish fillets to the skillet and sear for 2-3 minutes on each side until golden brown.
4. Pour in the coconut aminos and water, ensuring the fish is mostly submerged. Bring to a gentle simmer.
5. Cover the skillet with a lid and let the fish braise for about 10-12 minutes until cooked through and flaky.
6. Meanwhile, prepare the cauliflower rice by steaming or sautéing it until tender, about 5-7 minutes.
7. Once the fish is done, remove it carefully from the skillet and place it on a serving plate. Drizzle some of the braising liquid over the top.
8. Serve the braised fish alongside cauliflower rice, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 34 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in omega-3 fatty acids, promoting heart health.
• Rich in antioxidants from garlic and ginger, supporting immune function.

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