Keto Thai Fish Bowls

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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.

A bowl of cauliflower rice with fish and Thai coconut sauce.

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

(Source)

Common Questions about the Keto Thai Fish Bowls Recipe:

Can I use a different kind of fish in the 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.

Can I use onions in place of shallots?

You can use yellow onions in the recipe if you do not have or can’t find any shallots.

Can I skip the cauliflower rice?

Yes, you can serve the fish with the sauce and veggies, and omit the cauliflower rice if you prefer.

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Stacey

Keto Thai Fish Bowls are low carb, paleo, gluten-free, grain-free fish and veggies in a Thai coconut sauce over cauliflower rice.

5 from 7 votes

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Prep Time 7

Cook Time 16

Total Time 23

Course Main Course

Cuisine Thai

Servings

Calories 293 kcal

Ingredients

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

Garnish

1 tablespoon chopped fresh cilantro leaves *optional
1 teaspoon freshly grated lime zest *optional

Instructions

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.