Kale Mixed Rice with Smoked Trout Roe Image

Kale Mixed Rice with Smoked Trout Roe

Make this Tonight - "Sweet Shrimp & Spring Veggies "

5
Prep Time
(Minutes)
15
Cook Time
(Minutes)

Ingredients

Kale Mixed Rice with Smoked Trout Roe

  • 1 lb curly kale
  • 3 tablespoons canola oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • ½ cup onion, finely diced
  • 1 tablespoons light soy sauce
  • ½ cup chicken stock
  • 2 pinches white pepper
  • 4 cups cold steamed rice
  • 1 teaspoon kosher salt
  • Garnish
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons smoked trout roe
  • 2 tablespoons Crispy Shallots, recipe follows

Crispy Shallots

  • 6 shallots
  • ¼ cup cornstarch
  • 2 teaspoons kosher salt
  • 6 cups canola oil

Steps

Kale Mixed Rice with Smoked Trout Roe

  1. Clean and cut the kale into ½-inch (1.2-cm)-thick strips. In an 8-quart (7.5-L) pot, add the canola oil and turn the heat to medium. When the oil is warm, add the ginger, onion and garlic, and sauté for 1 minute.
  2. When the onion turns translucent, add the kale. Sauté for 2 minutes; the kale should start to wilt. Next, add the light soy sauce and chicken stock to the pot. Turn the heat down to low, and let it simmer for 2 minutes. Season the kale with the white pepper.
  3. Add all of the rice into the pot and slowly stir. Incorporate the kale and stock into the rice. It’s ready when the rice is hot, all the liquid has been absorbed into the grains and the kale is tender but not falling apart (about 10 minutes). Season with the kosher salt.
  4. Top off the rice with toasted sesame seeds, smoked trout roe and crispy shallots.

Crispy Shallots

  1. Use a mandoline slicer to slice the shallots into thin rings—about ⅛ inch thick. Place all the sliced shallots in a large mixing bowl, sprinkle the cornstarch and salt over them, and toss them together. Use both hands to toss and separate the shallots to make sure they are evenly coated with cornstarch. Heat up the canola oil in a 6-quart pot over medium heat and place a heat-resistant thermometer in it. When the oil temperature reaches 280°F, add a small handful of shallot rings into the oil. Fry the shallots till golden brown, about 2 minutes, remove from the oil and spread over some paper towels to cool. Repeat 4 times to finish frying all the shallots. Save the oil for cooking; this shallot oil is delicious for stir-frying. The crispy shallots can be kept in an airtight container for up to 1 week.