Forbidden Rice Bowl with Smoky Trout

Recipe by Natalie Berger

Serves 2-3

Cook Time 40 mins

Elevate your lunch with this Forbidden Rice Bowl featuring smoky trout, a runny fried egg, fresh herbs, and a tangy ginger-lime sauce. A nourishing and flavorful dish that's perfect for any time of day!

This Recipe Features:

Fishwife Trout

$33.00

Elevate your lunch with this Forbidden Rice Bowl featuring smoky trout, a runny fried egg, fresh herbs, and a tangy ginger-lime sauce. A nourishing and flavorful dish that's perfect for any time of day!

This Recipe Features:

Fishwife Trout

$33.00

Ingredients

• 1/4 cup of black/ forbidden rice
• 1 egg
• 1 can Fishwife Trout
• 1 tbsp lime juice
• 1/2 inch of freshly grated ginger
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp tamari
• 1 tsp trout brine
• black sesame seeds
• furikake
• Green onions
• Fresh mint

Directions

Add the rice and water to a small saucepan and bring to a boil. Simmer on low for about thirty minutes or until the rice is cooked.
In a small pan, fry an egg until the whites are no longer transparent, but the yolk remains runny.
Spoon the rice into a bowl and top with the egg, trout, green onion, and mint. Drizzle the sauce over the dish and add a generous sprinkle of sesame seeds and furikake.
For the sauce: Whisk together the lime juice, ginger, vinegar, sesame oil, tamari, trout brine, sesame seeds, and furikake.