Low Carb Fish Recipes

Ingredients:

1 fillet norwegian atlantic salmon, (10 ounce)
1 = (center cut - not tail)
1 block fresh tuna, (10 ounce)
1 = (ask for yellowfin or bigeye vari
1 curly-leaf parsley, for garnish
1 solid knob fresh ginger - (abt 1 oz, peeled, and
1 sliced paper thin
4 packets sugar substitute
1/2 cup rice wine vinegar
1 = (or 1/4 cup white vinegar mixed
1 with 1/4 cup water)
1 oz prepared wasabi
1 = (available in most supermarkets a
1 asian markets)
1/4 cup light soy sauce

Instructions:

Cut the fish into 2- by 1-inch strips, then slice the strips into thin
slivers (2- by 1- by 1/8-inch). Arrange attractively on four plates;
garnish with parsley. Cover and refrigerate.

Combine sliced ginger, sugar substitute and rice vinegar in a small pot;
boil five minutes. Drain; cool in freezer 5 minutes. Divide into four
small piles. Place a small mound of wasabi on each plate, near the ginger.
Serve with small dipping cups of soy sauce.

This recipe yields 4 servings.

Carbohydrates: 8.5 grams
Net Carbs: 8 grams
Fiber: 0.5 grams
Protein: 32 grams
Fat: 8.5 grams
Calories: 247

Comments: Buy fish for sashimi from a fish market, rather than a
supermarket, and tell the dealer that youll be serving it raw. A sharp
knife is essential here. Serve with shredded daikon, a low carb Japanese
white radish.

Description:
"Exceptionally fresh raw fish, soy sauce, wasabi (Japanese
horseradish) and sweet pickled ginger make up a simple, elegant
Japanese light meal."

Servings: 4