Crispy Skin Trout Bento Box

Ingredients

• 4 medium free-range eggs.
• 600 g trout fillets with skin left on (4 small fillets).
• 2 sheets nori, crumbled.
• 2 cups cooked brown rice.
• 1 large avocado, sliced into wedges.
• 1 large carrot, thinly sliced.
• 1 large cucumber, finely sliced.
• 4 cups mixed salad leaves.

• 1/4 head red cabbage, finely sliced.
• 1 teaspoon ginger, fresh, minced.
• 30 ml apple cider vinegar.
• 1/4 teaspoon sea salt.

• 30 ml tamari.
• 30 ml extra virgin olive oil.
• 30 ml apple cider vinegar.

Directions

1. First make the Quick Cabbage Pickle. Add all ingredients into a large mixing bowl and massage the cabbage until it starts to soften. Leave to pick for 15 minutes while you prepare the rest of the recipe.

2. Heat a medium-sized saucepan over high heat and bring water to a rolling boil. Add in eggs and cook for 6 minutes and 30 seconds until hardboiled. Dunk into cold water to stop the cooking process. Peel eggs and set aside for serving.

3. Heat a large frypan on medium-high heat. Drizzle in a generous amount of olive oil and add in trout, skin side down. Cook for 5 minutes until the skin is nice and crispy. Turn trout over to cook on the other side for a final 2 minutes.

4. Serve meal by placing crispy-skin trout, cooked eggs, nori, brown rice, avocado, carrot, cucumber, salad leaves and pickled cabbage amongst four different bento boxes or plates.

5. Place all ingredients for Dressing into a jar and shake to combine. Drizzle over bento boxes to serve.

Note