Japanese Kingfish Lettuce Cups Keto Recipe

"Kingfish doesn't dry out when minced," says Shannon Bennett. Make it the star ingredient in these healthy, bite-sized lettuce cups.

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Japanese Kingfish Lettuce Cups

INGREDIENTS

• 800g kingfish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces

• 2 tbsp peanut or sunflower oil

• 6 spring onions, thinly sliced

• 1 garlic clove, crushed

• 2 tbsp each of light soy sauce, mirin, and oyster sauce

• 1 tbsp fish sauce

• 2 little gem lettuces, leaves separated 1⁄4 red cabbage (or regular cabbage), grated or shredded finely

• 4 watermelon radishes (or red radishes), thinly sliced

• Tonkatsu barbecue sauce (or other barbecue sauce), to serve

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METHOD

1. Place the kingfish in a food processor and pulse until very finely chopped.
2. Heat the peanut oil in a large frypan over a high heat. Add the onion and garlic. Cook for 1-2 minutes until slightly softened and then add the fish and cook, tossing, for 1-2 minutes until starting to colour.
3. Add the soy sauce, mirin, oyster sauce and fish sauce. Stir through and cook for 2-3 minutes until the sauce has reduced.
4. Serve the mixture in lettuce leaves topped with cabbage, radish slices and tonkatsu sauce.

GET YOUR CUSTOM KETO DIET: CLICK HERE