These bowls are filled with different vegetables, textures and flavours. Not to mention that perfectly cooked ocean trout. And that coriander yoghurt is my new obsession. I want to eat it with everything! The other day i just spread it on toast, is that weird? Don’t care, it tasted so good!
The secret to these bowls is how well everything works together. The sweet potato is roasted with sesame seeds and chilli for texture and flavour, the kale is also roasted and then finely chopped, the pickled carrot cuts through the richness of that crispy skinned fish and the cabbage adds colour and crunch. And the yoghurt sauce… I don’t know what to tell you it’s just so deliciously yum.
I can’t claim it either as my friend Alex actually made it the first time we made these bowls for dinner. We were trying to decide whether to blend it up and make it a creamy green thing or just chop the herbs finely and I’m so glad that we stuck with just finely chopping things. It keeps the yoghurt super thick and it’s fragrant with freshly chopped coriander.
Alex also gets credit for the kale, roasting it briefly in the oven for just 10 minutes gives it just enough heat to take away that grassy flavour and sort of chewiness without making it totally crispy. The texture is so good, I had it the other day just with quinoa, pumpkin and feta in a little salad bowl and loved it. You can also make it in a pan by just leaving it on medium heat for 5 minutes. It will get a little colour and go soft and then you know it’s ready.
I like my ocean trout medium rare, and this recipe achieves that + crispy skin perfectly. Seasoning the pan with whole spices adds a really gently spicy fragrance to the fish that I love and hopefully you do to. If you can’t be bothered or don’t have whole spices you can leave this step out. If you get a bigger fillet of ocean trout you might find yourself with some leftovers for lunch the next day, I find eating more than 150g a bit of a challenge because it’s so rich! But that’s my kind of challenge…
This recipe is full of things to nourish you, healthy fats protein, probiotics, vitamins and minerals galore. It’s definitely feel good food.
Serves 2
Ingredients
1/2 cup carrot, grated or spiralized
1 tsp vinegar
1/4 tsp salt
1 sweet potato, peeled and cut into bite sized chunks
1 tsp chilli flakes
1 Tbs sesame seeds
1/2 tsp paprika
1 tsp olive oil
1 cup quinoa
2 cups chicken stock
1/3 of a bunch of Tuscan kale
1 Tbs olive oil
2 x ocean trout fillets (150-200g each)
1 tbs olive oil
1 tsp coriander seeds
2 cardamon pods
1 cup shredded red cabbage
1/4 cup finely chopped parsley
Extra parsley and spring onions for serving (optional)
Yoghurt sauce:
2/3 cup thickest Greek yoghurt you can buy
1/4 cup finely chopped coriander stems
1/3 cup finely chopped coriander leaves
2 tsp lime juice
1 small clove crushed garlic
Directions
Combine carrot, vinegar and salt in a bowl and set aside.
Toss sweet potatoes in chilli flakes, paprika, sesame seeds and olive oil. Roast at 180 celsius for 35 mins
Rinse quinoa and put in a pot with stock, cook for 15 minutes, covered. Turn off the beat and leave covered for 10 minutes. Stir through chopped parsley.
Make sauce by combining all ingredients in a bowl, taste, season.
Line a baking tray, toss kale with olive oil and salt, spread in a single layer. Bake at 180 for 10 minutes or until just starting to get crispy in parts but soft in others. Chop cooked kale into a 1cm dice.
Add the shredded red cabbage to the carrot. toss to combine.
Rub olive oil, salt, pepper and a punch of chilli flakes into fish. Especially the skin. Put a pan on high heat and add the coriander seeds and cardamon, toast until fragrant the place your ocean trout in the pan skin side down. After a minute turn the heat down slightly, cook until the trout looks opaque on the side 2/3rds of the way up, check that skin is crisp and then flip. Cook for 1 minute and remove from the pan.
Place quinoa in bottom of bowls, add ocean trout skin side up, arrange other veg and sauce around it.
HH. x
