Asian-Style Trout
Trout brings complete protein and omega-3 fats, while the vegetables add fiber and make the dish more satisfying without breading or sugar. Ginger, garlic, and sesame deepen the aroma, and sugar-free soy sauce keeps the Asian profile without extra carbs. It makes a vivid hot keto dinner with a solid balance of satiety and freshness.
Cut trout (120 g) into large pieces, slice carrot (30 g), zucchini (30 g), and bell pepper (30 g) into thin matchsticks, and shred napa cabbage (50 g) into strips. Finely chop garlic (3 g) and ginger (5 g), and cut cilantro (5 g) into larger pieces.
Heat vegetable oil (5 g) in a skillet, add the garlic and ginger, and warm them for about 1 minute over medium heat. Add the trout, carrot, zucchini, bell pepper, and napa cabbage and cook quickly for 3-5 minutes, stirring constantly, until the fish is almost fully opaque and the vegetables soften slightly.
Pour in soy sauce (30 g), add hot chili pepper (5 g), stir, and season with black pepper and salt if needed. Remove the skillet from the heat, fold in cilantro (5 g), sesame oil (8 g), and sesame seeds (3 g), and serve immediately.
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