Keto Vietnamese Lemongrass Fish

Delicious tilapia is topped with a mixture of chopped lemongrass, chilies, scallions, garlic, minced ginger, and salt. The fish is roasted at a high temperature to promote golden browning. This dish is simple to make, yet the result is delicious and authentic. Serve this dish with nuoc mam (which can be made with sweetener instead of granulated sugar), cauliflower rice, and a dark green vegetable like bok choy or Chinese broccoli.

What is the best kind of fish to use?

The best kind of fish to use is white fish from cod, red snapper, catfish, pollock, or flounder. These fish can be skin on or off, depending on your preference. Be sure to source fish that is wild-caught and not farm-raised.

How do I trim lemongrass for chopping?

Cut the green leafy portions off the lemongrass and then peel the outside of the lower parts. Chop the white part (the lower part) of the lemongrass into tiny pieces and continue to mince it into small pieces. Lemongrass is fibrous, so make sure to chop it finely.

Serving suggestions

Keto Vietnamese Lemongrass Fish would be great paired with Keto Roasted Bok Choy https://www.carbmanager.com/recipe/keto-roasted-bok-choy.

Net Carbs

2.6 g
Fiber

0.3 g
Total Carbs

3 g
Protein

15.6 g
Fats

1 g

86 cals

Quantity

Serving Size

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Walleye Pike

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

½ tsp
Ginger

2 slice - 1" diameter
Garlic

2 clove
Lemon Grass (citronella), Raw

⅓ cup, chopped
Peppers Hot Red Chili Raw

1 pepper
Scallions

2 medium - 4 1/8" long
Coarse Kosher Salt by Morton

½ tsp

Step 1

Preheat the oven to 425 F. Mince the garlic and ginger well. Trim the tops of the lemongrass stalks and peel the outside of the bulb (lower part). Slice the lemongrass thinly and then continue to chop it into a mince. Slice the green parts of scallion and the cayenne chili (optional) and add it to a small bowl with the other ingredients. Add the kosher salt to the mixture and stir it well.
Step 2

Place the fish skin side up (if the skin is still attached) into a heavy casserole dish.
Step 3

Top the fish with the lemongrass mixture and bake it for 15-20 minutes or until the fish is roasted and golden brown on the edges.