In a bowl, combine the fish sauce, garlic, salt, and pepper.

Place the tilapia inside and mix to coat.

Cover and let sit in the fridge for 30 minutes.

Meanwhile, combine the water and sweetener in the IP.

Cook on SAUTE until caramelized.

Add fish and pour the coconut water over.

Close the lid and cook on HIGH for 10 minutes.

Do a quick pressure release.

Top the fish with spring onion and chili.

Serve and enjoy! Per Serving (Calories 150| Total Fats 4g | Net Carbs 3g | Protein 21g |Fiber: 0.6g)