Rainbow Trout Rice Bowl with Omsom's Krapow Braised Kale
For assembling the rice bowl:
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
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.