Recipes.

Crispy Skin Trout Bento Box

By Meg Yonson


I Quit Sugar - Crispy Skin Trout Bento Box WP
Photo by: Benito Martin
  • 4 servings
  • Prep - 20 mins
    Cooking - 25 mins
  • Total - 45 mins
I Quit Sugar - Crispy Skin Trout Bento Box WP
Photo by: Benito Martin

This bento box full of colourful veggies and crispy-skinned trout is the most delicious way to get in five serves of veggies in one hit.  

Servings: 4
Preparation: 20 mins
Cooking: 25 mins

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.

Quick cabbage pickle

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

Dressing

  • 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

Make it vego: Swap the trout for another 4 eggs.

Styling by Gemma Lush

This bento box full of colourful veggies and crispy-skinned trout is the most delicious way to get in five serves of veggies in one hit.

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.

Quick cabbage pickle

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

Dressing

  • 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

Make it vego: Swap the trout for another 4 eggs.

Styling by Gemma Lush

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