INGREDIENTS:

For assembling the rice bowl:

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

For Omsom Krapow & coconut braised kale:

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 

DIRECTIONS:

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.