Enjoy a flavorful Rainbow Trout Rice Bowl with Omsom's Krapow Braised Kale, featuring coconut-braised kale, seasoned avocado, and Fishwife rainbow trout for a satisfying, nourishing meal.
Fishwife Rainbow Trout
Enjoy a flavorful Rainbow Trout Rice Bowl with Omsom's Krapow Braised Kale, featuring coconut-braised kale, seasoned avocado, and Fishwife rainbow trout for a satisfying, nourishing meal.
Fishwife Rainbow Trout
- • Cooked rice
- • 1 tin Fishwife rainbow trout
- • Krapow & coconut braised kale, recipe follows
- • Half an avocado, seasoned with salt, lime juice and zest
- • Scallions, thinly sliced
- • Squeeze of lime juice
- • 1 bunch lacinato kale, destemmed and roughly chopped
- • 1 medium shallot, thinly sliced
- • 1 packet Omsom Krapow sauce*
- • ⅔ cup full fat coconut milk
- • 1 tbsp coconut oil or ghee
- • Salt to season
- Heat a saute pan over medium heat. Add coconut oil to the warm pan and heat until hot but not smoking. Add the sliced shallot to the pan, season with a pinch of salt, and cook until it’s softened and barely golden. Add the chopped kale to the pan, and toss to coat in the melted shallots. Pour in a packet of Omsom’s krapow sauce and the coconut milk, and cook until the flavors of the sauce have melded and the kale is silky and tender - about 8 minutes.
- To assemble, add cooked rice to your favorite bowl, nestle in the braised kale and pour over the sauce from the pan. Finish with a tin of Fishwife rainbow trout, the seasoned sliced avocado, a shower of scallions, and a squeeze of lime.
- *If you are sensitive to spice, don’t feel obligated to use the entire packet of krapow sauce. You know yourself better than I do, so use your discretion and respect the boundaries of your tastebuds.
Fishwife Rainbow Trout
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