Eat more fish!
Did you know that people who eat more fish lose weight faster, have lower blood sugar and keep the weight off easier?!
Being Italian I grew up on lots of fresh seafood, and I love all of it.
Now I am landlocked in Northern California so access to good fresh fish is not always easy.
Few tips on buying fish!
Try to avoid farmed fish as much as possible, they are usually full of antibiotics and they pollute the surrounding environment.
If you can not find fresh, wild caught, local fish, then you can buy frozen.
Even Costco has a good selection of wild caught fish.
Buy Sustainable and healthy fish
Here is the list of the best kinds of fish to buy, both because not overfished, and because not toxic:
- Silver Hake (Atlantic Whiting) is a great white fish alternative to cod and haddock.
- Barramundi has a fine texture and a mild taste. It is a perfect substitute for red snapper, grouper or Chilean sea bass.
- Sardines (Pacific)
- Mackerel (Atlantic)
- Arctic char with a rich flavor is a substitute for salmon and trout. (Farmed in the US with clean practices)
- Alaskan Salmon
- Sablefish (Black Cod) from Alaska
Fish Curry from where?
About 26 years ago I traveled to Sri Lanka and visited the whole country. I fell madly in love with the food. In Sri Lanka everything is Coconut….how perfect for a keto diet!
In this curry I wanted to recreate the exotic flavors of that wonderful country with a good sustainable fish choice. So I used the Silver Hake and the choice could not have been better.
Light fish with tender flaky meat is a perfect complement to the rich, fragrant curry sauce.
Serve with cauliflower rice or a low-carb wrap.
- Serves: 4 servings
- Serving size: 1 portion
- Calories: 535
- Fat: 37 gr
- Carbohydrates: 5.75 gr net
- Protein: 44 gr
- 4 7ounce portions of Silver Hake or other sustainable white fish
- 4 Tbsp Coconut Oil
- ½ tsp mustard seeds, whole
- 2 long green chiles, cut in small pieces, deseeded if you prefer a milder curry.
- 1 tsp fresh ginger, grated.
- ¼ tsp ground cumin
- 1 tsp curry powder
- 1 inch fresh turmeric root, grated or ½ tsp of ground turmeric powder
- ½ red onion finely chopped
- 3 cloves of garlic, chopped
- 1.5 cup full fat coconut cream
- ½ tsp sea salt
- ¼ cup chopped cilantro
- ½ cup water
- Heat half of the coconut oil in a large saucepan or a small dutch oven.
- Add the mustard seed and stir until it starts to pop.
- Add the onion, garlic and ginger and sweat for about 5 minutes.
- Add the chilli, curry, cumin and turmeric and cook for a further 5 minutes.
- Add the coconut milk and salt and bring to the boil then simmer for about 15 minutes.
- In the meantime heat the rest of the oil in a nonstick pan.
- Fry the fish in the coconut oil for about 2 to 3 minutes, turning it gently in the middle careful not to break the fillets.
- Now add the fish to the curry sauce, and cook for another 5 minutes on a low flame.
- Add the cilantro and mix well.
- Serve immediately.