IN THE KIT
12 ozwild trout
6 ozjasmine rice
1⁄2 pcsbell pepper
2 ozgreen onion
2 ozmirin ponzu blend
1 ozsesame seed
3 ozsriracha yogurt
Kitchen Items Needed
Small pot with lid
Medium nonstick skillet
12 oz water
Cut lime into wedges;
Remove skin & thinly slice avocado;
Core & thinly slice bell pepper;
Thinly slice green onion, separating the white & green parts;
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, add scallions, fluff with a fork, cover & set aside.
Add sliced radishes, diced cucumbers & mirin ponzu blend to a small bowl. Add a pinch of salt & pepper, mix well & set aside.
Pat the fish dry with paper towels, season with salt & pepper on both sides. In the same skillet, heat 1 tablespoon of olive oil on medium-high until hot. Add seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned & crispy. Flip & cook 12-14 minutes, or until lightly browned & cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up & cover with foil. (If you prefer your fish well done, cook for 2 minutes more)
In the pan of reserved fond, heat another drizzle of olive oil on medium-high until hot. Add peppers & white parts of onion. Cook, stirring frequently, 5-7 minutes, or until pepper are softened. Turn off the heat. Taste, then season with salt & pepper if desired.
Serve the cooked rice topped with the cooked fish, marinated cucumber & radish (including the liquid), sliced avocado & cooked peppers. Top with shredded carrots, drizzle sriracha yogurt & sprinkle with sesame seed, serve with lime wedges on the side.