Red Braised Fish

Red Braised Fish is a flavorful Chinese dish that features tender fish fillets simmered in a rich and slightly sweet sauce made from soy sauce and spices. This Paleo-friendly version uses coconut aminos instead of soy sauce, making it both delicious and compliant with paleo guidelines.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 300 grams
• Coconut aminos - 3 tablespoons
• Chicken or fish broth - 100 milliliters
• Rice vinegar - 1 tablespoon
• Honey (or paleo-friendly sweetener) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, sliced
• Red chili pepper - 1, sliced (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine coconut aminos, broth, rice vinegar, honey, sesame oil, minced garlic, and grated ginger to create the braising sauce.
2. Heat a non-stick skillet over medium heat and add a little oil if necessary. Once hot, add the sliced fish fillets, cooking for 2-3 minutes on each side until they are golden and cooked through. Remove the fish and set aside.
3. In the same skillet, pour in the braising sauce and bring it to a simmer. Allow the sauce to reduce slightly, about 5 minutes.
4. Return the cooked fish to the skillet, spooning the sauce over the fillets. Add sliced green onions and red chili pepper if using. Cook for an additional 5 minutes on low heat, allowing the flavors to meld.
5. Taste the sauce and adjust with salt and pepper as needed before serving.

Nutrition

• Calories: 370
• Protein: 35 g
• Carbs: 20 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids from the fish, promoting heart health.

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