Low Carb Seafood Dim Sum: Asian Paleo Cookbook | I Heart Umami
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!
Course Main Course
Cuisine Asian, Asian-inspired Paleo, Chinese
Keyword Asian Paleo, Chinese Seafood Recipe, Low Carb Dim Sum, Low Carb Seafood Dim Sum, Paleo seafood recipes, Steamed Seafood Recipe
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
¾lbskinlessboneless sea bass or other meaty fish fillets, cut into 2.5-inch pieces
1 to 2full capfresh shiitake mushrooms
1largecarrotsliced into coins
5 to 6spearsasparagustrimmed (woody bottoms discarded)
Place the fish, clams, shrimp, shiitake, and vegetables in a steamer basket lined with parchment paper or in a shallow, heatproof bowl so as to catch the juices. Season with the coconut aminos and sesame oil, and salt and pepper to taste.
Steam over medium to medium-low heat for 10 to 15 minutes. Remove from the pot and set aside the shrimp and asparagus. Steam the rest of the ingredients further until the fish is buttery and flaky and the clams are open.
Place the steamed ingredients in a serving bowl, straining the seafood juices through a sieve (save this stock for later use). Serve hot and immediately with lemon wedges, if using, and the dipping oil.
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.