Who doesn’t love Benihana (aside from Jordan Belfort on Wolf of Wallstreet)? Some people go for the cooking show, others for their garlic butter fried rice, but we go for sauce – specifically the Ginger Sauce.
The sauce has the perfect amount of sourness, saltiness and sweetness to compliment different types of meat. But since we can’t go to Benihana whenever we feel like having the sauce, we decided to make a homemade version of it!
We knew what most of the ingredients were but the ratio was pretty tricky to narrow down. After a dozen batches or so, we think we got it down to something we can share with everyone!
This dish as pictured is low-carb/keto friendly at ~2g per serving, so start eating away! Since cod is a pretty neutral tasting fish, the sauce is where it’s at!
The sauce for this recipe is inspired and closely resembles the Benihana Ginger Sauce, which brings a little sweet, sour, soy sauce and spice!
For this recipe, you will need a couple of things – Sesame Oil, Soy Sauce, Rice Vinegar, Swerve/Monkfruit and food processor.
For the Rice Vinegar, make sure you are picking up the one that doesn’t have sugar added (which typically is a green label).
You will also have to use a food processor to make the sauce (you might be able to use a blender, but the consistency will be very runny). Everything you will need can be purchased on Amazon.
Now, let’s get started!
Prepping Time 10M
Cook Time 5M
Total Time 15M
Net Carb/Serv ~2g
Servings 2
Ingredients
Fish
- 4 Pacific/Atlantic Cod Fillets (you can use boneless/skinless Chicken Thighs as well)
- Salt to Taste
- Black Pepper to Taste
- 1 tbsp Sesame Oil (you can substitute with Olive Oil)
Sauce
- 1 tbsp of Chopped Onion
- 1/2 to 1 Inch of Ginger (use more if you enjoy Ginger’s kick)
- 3 1/2 tbsp Rice Vinegar (make sure you are using the no sugar added version)
- 2 tbsp Soy Sauce
- 4 tsp Swerve/Monkfruit
- 1/4 tsp Lemon Zest
- 1/4 tsp Lemon Juice
Directions
1) Gather all the ingredients.
2) Pat down any juice on cod with a paper towel and sprinkle salt and pepper evenly on both sides of the fillets. Set aside.
3) Cut onions into smaller blocks and add to food processor.
4) Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
5) Zest lemon with a zester and add to food processor. Cut the same lemon in half and squeeze 3-4 drops of lemon juice in the food processor.
6) Add Swerve/Monkfruit, Soy Sauce and Rice Vinegar into a food processor. Pulse until desired consistency is reached (we blend for about 20-30 seconds) and transfer to serving bowl.
7) Add Sesame Oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan).
8) When cast iron is ready, the oil should be lightly smoking. Reduce heat to medium-high and carefully place cods into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes (depends on thickness). When searing, do not move the meat.
9) After 2-3 minutes, carefully flip the cod, re-cover and cook for an additional 2-3 minutes.
10) Carefully transfer cod to a serving plate and serve with ginger sauce.
Hope you enjoy our Keto Seared Pacific Cod with Benihana Ginger Sauce!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Seared Pacific Cod with Benihana Ginger Sauce
Ingredients
Fish
- 4 Fillets Pacific/Atlantic Cod you can use boneless/skinless Chicken Thighs as well
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Sesame Oil
Sauce
- 1 tbsp Chopped Onion
- 1/2-1 Inch Ginger use more if you enjoy Ginger's kick
- 3 1/2 tbsp Rice Vinegar make sure you are using the no sugar added version
- 2 tbsp Soy Sauce
- 4 tbsp Swerve or Monkfruit
- 1/4 tsp Lemon Zest
- 1/4 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Pat down any juice on cod with a paper towel and sprinkle salt and pepper evenly on both sides of the fillets. Set aside.
- Cut onions into smaller blocks and add to food processor.
- Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
- Zest lemon with a zester and add to food processor. Cut the same lemon in half and squeeze 3-4 drops of lemon juice in the food processor.
- Add Swerve, soy sauce and rice vinegar into a food processor. Pulse until desired consistency is reached (we blend for about 20-30 seconds) and transfer to serving bowl.
- Add sesame oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan).
- When cast iron is ready, the oil should be lightly smoking. Reduce heat to medium-high and carefully place cods into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes (depends on thickness). When searing, do not move the meat.
- After 2-3 minutes, carefully flip the cod, re-cover and cook for an additional 2-3 minutes.
- Carefully transfer cod to a serving plate and serve with ginger sauce.
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