砂煲鱼头 (Sha Bao Yu Tou)
Claypot Fish Head (Keto Modified - No Yam, No Starch, Low Sugar)
Yes, with a tweak: request 'no yam/taro'. About 13g net carbs per serving, on the higher side for Singaporean food, so watch the portion.
What it is
Fish head simmered in a savory broth in a claypot, often with a variety of vegetables and sometimes yam. The keto version omits the yam and ensures the broth is free of starch and low in sugar, focusing on the rich seafood and vegetable flavors.
Key ingredients
Fish head (e.g., red snapper, garoupa), ginger, garlic, spring onions, Chinese cabbage, tofu, mushrooms, tomatoes, dried beancurd skin (tau pok), clear chicken or fish stock, soy sauce, shaoxing wine (optional, minimal carb impact), cooking oil.
How to make it keto
Crucially, request 'no yam/taro'. Ensure 'no starch/thickener' in the broth and 'no added sugar'. Focus on fresh fish and vegetables.
Watch out for
Yam/taro, starchy broth thickeners, hidden sugars in seasoning, high-carb vegetables in large quantities.
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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