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Rainbow Trout Rice Bowl with Krapow Braised Kale

with Krapow Sauce β†’

The sexiest lil' rice bowl to exist

15 min
serves 2


Krapow Sauce

Krapow Sauce


  • 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 
  • β…” cup full fat coconut milk 
  • 1 tbsp coconut oil or ghee 
  • Salt to season


Let's get cooking!

  1. 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. 
  2. 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.
  3. 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. 
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