Seared Pacific Cod with Benihana Ginger Sauce
The BEST Asian Low-Carb/Keto recipe for Keto Seared Pacific Cod with Benihana Ginger Sauce. Enjoy the taste Benihana at home! Only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 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
- 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
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.