Low carb fish and seafood recipes

[BIWI]

As with all the other recipe threads that are now stickied, these are recipes shared by other Bootcampers.

The carb counts aren't often given, so please use your discretion when choosing a recipe!

I've always credited the author of the recipes - if there's no name, then it's one of mine.

Please feel free to add your own recipe to the thread!

Adding the details for this recipe in full, as links sometimes expire after time:

Ingredients
Spice paste
28 g (70 ml) fresh ginger, peeled
2 garlic cloves, peeled
2 red chili peppers
1 lemongrass stalk, outer layer removed and roughly chopped
1 tsp turmeric, dried
2 tsp salt
80 ml water
Broth
1 tbsp coconut oil
1 (110 g) small yellow onion, finely sliced
1 (120 g) red bell pepper, thinly sliced
425 ml coconut milk
550 ml warm chicken stock
2 fresh or dried lime leaves (optional)
550 g salmon, boneless fillets
Laksa
260 g green cabbage, shredded
4 large eggs
1 lime, cut into wedges
1 tbsp fresh cilantro
tamari soy sauce (optional)

Method
Spice paste

1. In a small food processor, blend the ginger, garlic, chilies, lemongrass, turmeric, salt, and water into a smooth paste. Set aside.

Broth

1. Heat a large saucepan or wok over medium-high heat and add coconut oil.
2. Sauté onions until soft and translucent.
3. Add red pepper and spice paste, and stir-fry until sizzling and fragrant.
4. Pour in coconut milk, stock, and add lime leaves. Bring to a boil, then reduce the heat and simmer gently, uncovered for 5 minutes.
5. Add the salmon and simmer for about 5 minutes or until the fish is cooked.

Laksa

1. Carefully add the eggs to boiling water and boil for 7 minutes (if you like the yolks slightly runny). Remove the eggs from the water and cool them off in ice cold water. When cool enough to handle, peel, and halve, the eggs.
2. Divide the cabbage between four deep bowls and ladle the broth into the bowls.
3. Top each bowl with two egg halves, cilantro, a lime wedge, and a few shakes of tamari before serving.