Keto Vietnamese Caramelized Fish

Low Carb Vietnamese Caramelized Fish is straightforward to make, yet the result is stunning. Dark soy sauce, fish sauce, and coconut water simmer together to glaze and caramelize white fish. The final dish is topped with sliced scallions and chopped cayenne chili pepper. The dish would make a great weeknight meal that is quick and delicious.

What is the best kind of fish to use?

Any white fish will work from cod, tilapia, walleye (like used in this recipe), and catfish (the traditional fish used in this dish).

Is coconut water a low carb food?

Coconut water is higher in carbs due to the natural sugars that exist. However, it is used in a small amount, so the total carb stays relatively low. However, if you are sensitive to carbs, substitute the coconut water with coconut milk or water.

How do I know the dish is finished?

The dish is finished when the fish is flaky, and the sauce is nicely glazed over the fish with hardly any residual liquid in the pan.

Serving suggestions

Serve this dish with cauliflower rice and a low carb vegetable.

Net Carbs

3.6 g
Fiber

0.6 g
Total Carbs

4.3 g
Protein

16.1 g
Fats

7.9 g

154 cals

Quantity

Serving Size

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White Onion

1 small
Garlic, Fresh

3 clove
Walleye Pike

2 fillet - each 5 1/2 ounce raw
Coarse Kosher Salt by Morton

½ tsp
Avocado Oil

2 tablespoon
Coconut Water

½ cup
Fish Sauce (nam Pla Or Nuoc Mam)

1 tablespoon
Dark Soy Sauce by Amoy

1 teaspoon
Hot Chili Peppers, Red, Raw

1 each - approx 4" - 6" long
Scallions

1 medium - 4 1/8" long

Step 1

Chop the onion and mince the garlic. Slice the walleye into 2” strips. Season the fish with ½ tsp kosher salt. Preheat a large nonstick skillet over medium-high heat until very hot. Add the avocado oil and swirl the pan to coat evenly. Add the onion and minced garlic and stir for 30 seconds.
Step 2

Add the walleye skin side down.
Step 3

Add the coconut water, fish sauce, and dark soy sauce. Bring the sauce to a simmer and cook until the sauce has thickened, and the pan is almost dry.
Step 4

The fish should be nicely glazed at this point and the pan should almost be dry.
Step 5

Place the fish on a serving platter and top with sliced cayenne chili pepper and sliced scallions.