Keto Ikan Bakar Portugis
Keto Spicy Portuguese Baked Fish
Yes, with a tweak: ensure no sugar is added to the rempah (spice paste). About 7g net carbs per serving.
What it is
A whole fish (e.g., stingray, red snapper) generously coated in a vibrant, spicy, and tangy rempah (spice paste) made from chilies, onions, garlic, turmeric, ginger, tamarind, and other aromatic herbs. Baked in foil or banana leaf until cooked through. Modified to remove added sugar commonly found in the paste.
Key ingredients
Whole fish (e.g., stingray/pari, red snapper/merah), chilies, shallots, garlic, ginger, turmeric, lemongrass, belacan (shrimp paste), tamarind paste (minimal pulp for sourness), cooking oil, salt, (sugar substitute if needed).
How to make it keto
Ensure no sugar is added to the rempah (spice paste). Minimal tamarind pulp is acceptable for sourness, but avoid overly sweet versions. Request generous cooking oil in the paste to increase fat content.
Say this to the waiter (Malay)
Ikan Bakar Portugis ini rempahnya jangan letak gula ya. Asam jawa sikit saja untuk masam. Minta minyak masak lebih dalam pes.
For Ikan Bakar Portugis, no sugar in the rempah, please. Minimal tamarind for sourness. Can I have generous cooking oil in the paste?
Watch out for
Added sugar in the rempah, large amount of tamarind pulp (high carb), sweetening agents in belacan.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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