Chinese Five-Spice White Fish & "Pear" Keto Brunch Bowl

KetoHigh ProteinLow Carb

A 475-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g firm white fish (e.g., cod, tilapia), cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp Chinese five-spice powder
• 1/2 tsp ginger powder
• Pinch of cayenne pepper (optional)
• 100g green bell pepper, finely diced (keto "pear" substitute)
• 50g walnuts, roughly chopped
• 200g full-fat Greek yogurt (plain, unsweetened, highest fat content)
• 2 tbsp coconut flakes (unsweetened)
• Salt and black pepper to taste
• Fresh mint leaves, for garnish (optional)

Instructions

1. Prep: Preheat the oven to 200°C (390°F). Line a small baking tray with parchment paper. In a bowl, toss the white fish pieces with 1/2 tbsp olive oil, Chinese five-spice powder, ginger powder, cayenne pepper (if using), salt, and pepper. In another small bowl, toss the diced green bell pepper with the remaining 1/2 tbsp olive oil, a pinch of salt, and pepper.
2. Roast Fish & "Pear": Spread the seasoned fish and green bell pepper separately on the prepared baking tray. Roast for 10-12 minutes, or until the fish is cooked through and flakes easily, and the bell pepper is slightly tender-crisp. Alternatively, air fry at 180°C (350°F) for 8-10 minutes.
3. Toast Walnuts & Coconut: While the fish and "pear" are roasting, lightly toast the chopped walnuts and coconut flakes in a dry pan on the hob over medium heat for 2-3 minutes until fragrant and golden. Watch carefully to prevent burning.
4. Assemble Bowls: Divide the Greek yogurt evenly into two serving bowls.
5. Layer: Top each yogurt bowl with the roasted white fish, the roasted green bell pepper ("pear"), and the toasted walnuts and coconut flakes.
6. Garnish & Serve: Garnish with fresh mint leaves if desired. Serve immediately.