Flounder in Coconut Milk
Flounder provides easily digestible protein, coconut milk adds soft fats, and ginger, lime, and chili make the dish brighter without sugary sauces. It results in a quick fish dinner with a rich flavor that fits well into a keto diet.
This dish is best perceived as a standalone fish in coconut sauce. For the keto version, rice is not needed here: all the main expressiveness is already in the combination of tender white fish, coconut milk, lime, ginger, and chili.
Slice the onion (60 g) into half rings, ginger (20 g) into thin strips, mince the garlic (6 g), and roughly chop the cilantro (10 g). Remove the seeds from the chili pepper (15 g) and cut it into thin strips.
Heat grape seed oil (20 g), add the onion (60 g), ginger (20 g), garlic (6 g), cilantro (10 g), chili pepper (15 g), and table salt (3 g). Cook for 3-4 minutes until the onion becomes transparent.
Pour in the coconut milk (200 g), add lime juice (20 g) and lime zest (2 g), and bring the sauce to a light boil.
Cut the flounder (400 g) into large pieces, transfer to the sauce, and cook for 5-6 minutes over low heat until the fish becomes tender. Serve immediately, drizzling the pieces with coconut sauce.
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