Indulge in this delightful keto dish that combines tender catfish fillets with wholesome ingredients, perfect for a guilt-free treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish fillet (skinless) | 350 grams |
| Egg | 1 large |
| Coconut flour | 3 tablespoons |
| Carrot (medium) | 1/2 piece, diced small |
| Celery leaf | 1, finely sliced |
| Garlic (blended) | 1/2 tablespoon |
| Coarse salt | 2 1/2 teaspoons |
| For Coating | |
| Egg (beaten) | 1 large |
| Special panko crumbs (for kids) | To taste |
Instructions
- Begin by preparing the catfish fillets; remove the skin and grind them until smooth. Set aside.
- Dice the carrot into small cubes and combine it with the ground catfish, egg, diced celery, blended garlic, coconut flour, and coarse salt in a mixing bowl. Stir until all ingredients are well incorporated.
- Take a tablespoon of the mixture, flatten it slightly, and insert a stick; encase the stick with the mixture. Repeat until all the mixture is used up.
- Steam the “Kaki Naga” until cooked through.
- These can be enjoyed immediately with keto sambal and mayonnaise, or for a crispy variation, you can fry them. For frying, dip in beaten egg first, then coat with the keto sambal and mayonnaise.
- For kids, dip in beaten egg, roll in panko crumbs, dip again in egg, and roll once more in panko crumbs for an extra crispy finish.