Low carb seafood dim sum from the Asian Paleo Cookbook is super simple yet so incredibly delicious, you will be blown away! With only 3 ingredients in the seasoning, it takes only 5 minutes to assemble, making this Chinese fish and seafood recipe the ultimate low carb weeknight meal!
Reprinted from Asian Paleo by arrangement with The Countryman Press, a division of W.W. Norton & Company, Inc. Copyright © 2019, ChihYu Smith | I Heart Umami.
I Heart Umami Scallion-Ginger Dipping Oil (Makes about ⅔ cup)
- ⅓ cup avocado oil
- 5 garlic cloves, thinly sliced
- 1 medium shallot, minced
- 1 tablespoon thinly sliced fresh ginger (matchsticks)
- 4 scallions, chopped and separated into white and green parts
- 1.5 teaspoons coarse salt, or to taste
- Heat the avocado oil in a small heavy-bottomed saucepan. Test the oil temperature by adding one slice of garlic: if it starts bubbling right away, that means the temperature is correct. If the garlic burns too quickly, that means the temperature is too hot and the heat should be lowered.
- Add the garlic, shallot, ginger, and white scallion parts to the oil. Cook until softened, stirring frequently to prevent them from burning. Season with salt to taste. You’ll want to aim on the slightly saltier side as this is a dipping sauce meant for plain boiled or steamed chicken, seafood (shrimp, white fish fillets), and/or vegetables (carrots, asparagus).
- Once the mixture has softened and you can smell a nice aroma, turn off the heat. Stir in the green scallion parts and remove from the heat to let cool.
- Serve the infused oil at room temperature. Store any extra in an airtight glass container in the refrigerator for up to 2 weeks. Allow it to come to room temperature before using.
The nutritional label is calculated without the dipping sauce. You can serve the seafood dim sum with or without the dipping sauce.