Place the egg-whites and yolks and the almond flour into a blender and blend for about 10 seconds. Pour the blended mixture into a bowl and clean the edges with a spatula. If you're using a bullet-type blender you can merely leave the batter in the container and dip the fish directly into the container.

Heat 3/4 of the oil in a frying pan or wok on high heat until just short of smoking then reduce to medium-high. Dip the lightly-salted and peppered fish strips into batter, coating thoroughly but allowing any excess to drip off. Then after dipping, gently place the fish into the hot oil, beginning at 12 o'clock and dispersed clockwise around the pan. Gently turn each strip with a spatula and fork after about one minute. Fry the fish for another minute after flipping making sure both sides are golden and slightly crisp. Then remove the strips or filets in the order they were placed in the pan and drain on paper towel laying on plate or on a rack.

Clean the pan and place the remaining oil into the pan on high heat, bringing oil to just short of smoking, then reduce to medium-heat. Carefully place the cut veggies and orange rinds into the oil, sprinkle in the spices and sauté for about 3 minutes until the veggies start to soften and onions are slightly translucent. Increase the heat to high, add the stock and coconut milk and simmer for about 3 minutes until the sauce thickens, stirring occasionally. You can add about 2 to 3 tablespoons of orange juice into the for slightly more citric sauce but doing so adds about another 1.5 net carbs per serving to the recipe.

Place the strips attractively on a plate or shallow bowl and spoon the sauce, veggies and orange peel over the top. Garnish with parley, cilantro or mint.