Rainbow Trout Rice Bowl with Krapow Braised Kale

Name: Rainbow Trout Rice Bowl with Krapow Braised Kale
Cook time: 15 min
Total time: 15 min
Cuisine: krapow
Ingredients: 1 Omsom Krapow sauce; 1 Fishwife rainbow trout tin; 1 bunch lacinato kale, destemmed and roughly chopped; Cooked rice; Scallions, thinly sliced; Squeeze of lime juice; 1 medium shallot, thinly sliced; ⅔ cup full fat coconut milk; 1 tbsp coconut oil or ghee; Salt to season

with Krapow Sauce →

The sexiest lil' rice bowl to exist

Vilda, @vildasaskiagonzalez

15 min

serves 2

Ingredients

Krapow Sauce

$13

1 Omsom Krapow sauce
1 Fishwife rainbow trout tin
1 bunch lacinato kale, destemmed and roughly chopped
Cooked rice
Scallions, thinly sliced
Squeeze of lime juice
1 medium shallot, thinly sliced
⅔ cup full fat coconut milk
1 tbsp coconut oil or ghee
Salt to season

Instructions

Let's get cooking!

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.