Crispy Skin Trout Bento Box - IQS Recipes

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.