福建蒸鱼腩
Hokkien Style Steamed Fish with Pork Belly
Yes, with a tweak: request no added sugar in the sauce. About 7g net carbs per serving.
What it is
A traditional Hokkien dish featuring a whole fish or thick fillet (e.g., pomfret, seabass) steamed with fatty pork belly slices, salted vegetables (kiam chye), shiitake mushrooms, tomatoes, ginger, and a light soy sauce and fermented black bean (tau cheo) gravy. The pork belly renders fat into the fish, creating a rich flavour.
Key ingredients
Fish (e.g., pomfret, seabass), pork belly, salted vegetables, shiitake mushrooms, tomatoes, ginger, spring onion, fermented black beans, light soy sauce, dark soy sauce (minimal, for colour), white pepper, cooking oil.
How to make it keto
Request no added sugar in the sauce. Ensure no starch thickener is used in the gravy. Ask for extra pork belly for more fat if desired.
Watch out for
Hidden sugar in soy sauce or fermented black bean paste, starch thickeners in gravy, small amount of carb from tomatoes (minimal).
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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