Keto Thai Fish Bowls are low carb, paleo, gluten-free, grain-free fish and veggies in a Thai coconut sauce over cauliflower rice.
This post is sponsored by: Kevin's Natural Foods.
It is very quick & easy to prepare a meal that is healthy and full of flavor using Kevin’s pre-made sauces.
I used Kevin’s Thai Coconut Sauce to prepare this tasty fish & cauliflower rice bowl.
Paleo, keto, dairy-free, soy-free, and Non-GMO, these pre-made sauces make meal preparation a breeze!
Bursting with flavors of coconut, lime, lemongrass, ginger, and basil, this light and tangy sauce pairs perfectly with fish, seafood, or chicken.
A quick & easy, one pan, fish, cauliflower rice, vegetables in a creamy Thai sauce that is served in a bowl.
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The Health Benefits of Wild Caught Alaskan Cod
- Can support heart health
- May help lower triglycerides
- May help protect against Alzheimer’s disease
- Can also help control high blood pressure
- A great low carb source of protein
- Contains Cancer preventative properties
Common Questions about the Keto Thai Fish Bowls Recipe:
If you are going to use another type of fish other than Alaskan cod, try to use a similar kind of firm white fish like; haddock, pollack, or halibut.
You can use yellow onions in the recipe if you do not have or can’t find any shallots.
Yes, you can serve the fish with the sauce and veggies, and omit the cauliflower rice if you prefer.
Printable Recipe Card Below
Keto Thai Fish Bowls
- 2 tablespoon Ghee or Butter, or Avocado oil (for dairy-free)
- ¼ cup finely chopped Shallots
- 1 ½ cup sliced White Mushrooms
- ¼ 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
- 1 tablespoon chopped fresh cilantro leaves *optional
- 1 teaspoon freshly grated lime zest *optional
- Melt ghee, butter, or oil in a 12-inch skillet until sizzling. Add shallots, red bell peppers, and mushrooms. Cook over medium heat for 4 to 5 minutes or until veggies are tender.
- Stir in sauce. Bring to a boil.
- Reduce heat to medium-low and simmer for 3 to 4 minutes.
- Add cod fillets, spoon some of the sauce over fish, cover the pan and continue cooking for 7-10 minutes or until fish is opaque and flakes easily.
- Cut fish fillets into bite-sized chunks and stir.
- Divide cooked cauliflower rice evenly among serving bowls. Spoon fish and sauce over cauliflower rice.
- Sprinkle with optional cilantro & lime zest. Serve.
I know this is a bowl, but the flavours and maybe the weather makes me want this as a soup. Do you think if I added some broth it would make for a good soup?
That is a great idea, Kortney 🙂
Oh my gosh. This is the second time I've seen that sauce and I'm dying that try it! I need to get my hands on it ASAP. It sounds amazing as do these fishbowls!
Such a beautiful simple fish dish. So comforting healthy and flavoursome
There's nothing better than Thai spices! So delicious!
I love this bowl! So easy to make and full of flavor!
Yum. I can see myself using that sauce for all kinds of things, including this. It looks great!