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!
Fishwife Trout
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!
Fishwife Trout
- • 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
- 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.
Fishwife Trout
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