How to Make Crackslaw with Fish
This is a tasty, light alternative to beef crackslaw, and if you want to incorporate some fish into your diet this is a wonderful recipe to choose. Pick out any kind of fish or take a look to see what is in your freezer that needs to be used up.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Low Carb
- Cuisine: Chinese
Ingredients
Scale
- 7 oz (200g) chopped fish filets, either fresh or thawed
- Few drops of hot sauce
- 14 oz (400g) shredded white cabbage
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Pinch of ground ginger
- 1 minced garlic clove
- 1/4 teaspoon artificial sweetener
- Salt and black pepper, to taste
- Lemon wedges, to serve (optional)
Instructions
- Heat the sesame oil with the vegetable oil in a pot or frying pan.
- Sauté the onion with the garlic and cabbage until the cabbage is tender.
- Stir in the hot sauce, vinegar, soy sauce, sweetener, and ginger.
- Add the fish and mix well to combine.
- Cook for a couple minutes or until the fish is cooked through.
- Taste the mixture add add more hot sauce, soy sauce, vinegar, sweetener or anything else needed.
- Serve with more hot sauce on the side and perhaps a few lemon wedges.
Nutrition
- Calories: 220
- Carbohydrates: 4.5g
Find it online: https://victoriahaneveer.com/delish-fish-crack-slaw/