Recipe: Sweet and Spicy Trout with Yellow Bell Pepper Dice and Brussels Sprouts

The other day, we had some left over brown rice, some fresh trout filets, a few bell peppers, and some brussels sprouts in the fridge, hence this Chinese-influenced, sweet-and-spicy meal-in-a-bowl. 

Sweet and Spicy Trout with Yellow Bell Pepper Dice and Brussels Sprouts for 2

1/2 Cup cooked brown rice, flecked with black sesame seeds

About 20 brussels sprouts, chopped (I cut each into eighths, lengthwise)

1 yellow bell pepper, stemmed, seeded, and finely diced

two 1/4 pound trout filets

1" piece ginger, peeled and minced

2 cloves garlic, peeled and minced

2 Tbsp. nama shoyu

2 Tbsp. rice wine vinegar

1 tsp. brown sugar

2 Tbsp. black bean sauce

4 Tbsp. Peanut oil

Dash hot chilli sesame oil

For the brussels sprouts:

In a wok, heat 2 Tbsp. peanut oil over medium high heat.  Add half the ginger and half the garlic and saute until fragrant but do not let the ginger or garlic brown.  

Add the brussels sprouts, half the shoyu, half the rice wine vinegar, and the brown sugar, and toss.  

Continue sauteeing until the brussels sprouts are cooked and the liquids are completely reduced, about 10 minutes.

Simultaneously, for the fish and bell peppers: 

In a pan, heat the other 2 Tbsp. peanut oil over medium high heat. Add the yellow bell peppers and saute until they soften.  

Add the remaining ginger, garlic, shoyu, and rice wine vinegar, and the black bean sauce, and cook, stirring, until the mixture begins to caramelize and the liquid has reduced by about half.

Place the fish filets atop the bell peppers, dash a bit of sesame chilli oil onto them, lower the heat to medium, and cover to let the filets steam cook atop the bell peppers. (Mine took about 5 minutes, then I removed the fish skin.)

Put half of the brown rice into each of two bowls, top the rice with the sauteed brussels sprouts, top the brussels sprouts with a fish filet, and top each fish filet with the caramelized, diced bell peppers.