Keto Thai Fish Bowls are a low-carb, paleo, gluten-free, and grain-free meal featuring flaky fish and vegetables simmered in a tangy Thai coconut sauce and served over cauliflower rice.
This post is sponsored by Kevin’s Natural Foods.
Using Kevin’s ready-made sauces makes it quick and simple to prepare a healthy, flavorful dinner. For this recipe I used Kevin’s Thai Coconut Sauce to create a creamy, bright sauce that complements fish, seafood, or chicken.
The sauce is paleo, keto, dairy-free, soy-free, and Non-GMO, and features flavors of coconut, lime, lemongrass, ginger, and basil. This is an easy one-pan meal: sautéed vegetables and fish simmered in sauce, served over cauliflower rice for a light but satisfying bowl.
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The Health Benefits of Wild-Caught Alaskan Cod
- Supports heart health
- May help lower triglycerides
- May offer some protection against Alzheimer’s disease
- Can help control high blood pressure
- A great low-carb source of protein
- Contains compounds with potential cancer-preventative properties
(Source)
Common Questions about the Keto Thai Fish Bowls Recipe:
Yes. If you don’t have Alaskan cod, use a similar firm white fish such as haddock, pollock, or halibut.
Yellow onion can be used if shallots aren’t available; just chop finely and adjust cooking time slightly.
Yes. Serve the fish, sauce, and vegetables on their own or with a different low-carb side if you prefer.
Printable Recipe Card Below
📖 Printable Recipe Card
Keto Thai Fish Bowls
Stacey
Ingredients
- 2 tablespoon Ghee (or butter, or avocado oil for dairy-free)
- 1/4 cup finely chopped shallots
- 1 1/2 cup sliced white mushrooms
- 1/4 cup diced red bell pepper
- 1 packet Kevin’s Thai Coconut Sauce
- 1 pound fresh or frozen wild-caught Alaskan cod fillets, thawed
- 2 cups warm cooked cauliflower rice
Garnish
- 1 tablespoon chopped fresh cilantro (optional)
- 1 teaspoon freshly grated lime zest (optional)
Instructions
- Melt ghee, butter, or oil in a 12-inch skillet over medium heat. Add shallots, red bell pepper, and mushrooms. Sauté 4–5 minutes until the vegetables are tender.
- Stir in the Thai coconut sauce and bring to a boil.
- Reduce heat to medium-low and simmer 3–4 minutes.
- Add the cod fillets to the pan, spoon some sauce over them, cover, and cook 7–10 minutes until the fish is opaque and flakes easily.
- Cut the fish into bite-sized pieces and stir to combine with the sauce and vegetables.
- Divide cauliflower rice among bowls and spoon the fish and sauce over the rice. Garnish with cilantro and lime zest if desired, and serve.
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Notes
*All nutritional data are estimates based on the products used.
Yield: 4 servings. Net Carbs per Serving with cauliflower rice: approximately 6 g.
Nutrition
Serving: 1 bowl
Calories: 293 kcal
Carbohydrates: 8 g | Protein: 21 g | Fat: 19 g
Saturated Fat: 12 g | Cholesterol: 50 mg | Sodium: 467 mg
Fiber: 2 g | Sugar: 5 g
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