砂煲姜葱鱼片
Claypot Sliced Fish with Ginger and Scallion
Yes, with a tweak: request no cornstarch or sugar in the sauce/broth. About 6g net carbs per serving, lower than 6 in 10 Singaporean dishes.
What it is
Delicate slices of fish (often grouper or pomfret) cooked and served bubbling hot in a claypot with abundant fresh ginger (julienned) and spring onions, infused in a light, savoury broth.
Key ingredients
Fish slices, fresh ginger (julienned), spring onion (generous amount), garlic, cooking oil, light soy sauce (low sodium), sesame oil, white pepper, clear chicken or fish broth.
How to make it keto
Request no cornstarch or sugar in the sauce/broth. Ensure no noodles (e.g., bee hoon or vermicelli) are added to the claypot. Ask to omit starch for fish tenderization.
Watch out for
Hidden sugar in soy sauce, cornstarch for fish tenderization (ask to omit), trace carbs from aromatics.
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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