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[Keto Bundle] Norwegian Sashimi Grade Salmon Trout Fillet & Riced Veggie (2 Servings)

RM 87.00
RM 87.00
RM 106.00
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[Keto Bundle] Norwegian Sashimi Grade Salmon Trout Fillet & Riced Veggie (2 Servings)

This Ready-to-Cook (RTC) bundle features the highest quality Norwegian Sashimi Grade Salmon Trout, known for its vibrant color, clean flavor, and incredibly high Omega-3 content. By pairing these premium fillets with 500g of riced vegetables, you get a heart-healthy, high-protein Keto meal that is exceptionally light yet satisfying.

What’s Inside:

  • 2x Norwegian Salmon Trout Fillets:

    • Weight: 200g per fillet (400g total).

    • Grade: Sashimi Grade (highest quality/freshness index).

    • Status: Vacuum-sealed and flash-frozen at the source.

    • Profile: Known for a delicate, buttery texture and a richer taste than standard Atlantic salmon. It is the gold standard for clean keto-protein.

  • 1x Riced Veggie Pack (500g):

    • Choice of: Freshly Riced Cauliflower OR Riced Broccoli.

    • Status: Raw and frozen. A fresh, low-carb base that complements the delicate nature of the fish.

Key Selling Points:

  • Wholesale Premium Quality: Sashimi-grade trout is usually reserved for high-end Japanese restaurants. You are getting it at warehouse-direct prices.

  • The "Healthy Fat" King: Packed with Omega-3 fatty acids, making this the best bundle for those focusing on "Clean Keto" and inflammation reduction.

  • No Kitchen Mess: We have done the ricing and the portioning. No scales, no food processors, no cleanup.

  • Superior Preservation: Our flash-freezing technique protects the delicate fat cells of the fish, ensuring it tastes fresh off the boat once thawed.

Cooking Instructions:

  1. Thaw: Thaw the salmon fillets in the refrigerator while still in their vacuum seal.

  2. Pan-Sear: Pat the skin dry for a crispy finish. Sear the skin-side down in a medium-hot pan for 3–4 minutes, then flip and finish for 1–2 minutes.

  3. Sauté Rice: Remove the salmon. Using the remaining healthy oils in the pan (or a touch of butter), sauté the riced veggies for 3–5 minutes until tender.

  4. Plate: Serve the crispy-skin salmon trout over the fluffy veggie rice.

Storage:

  • Keep Frozen (-18°C): Store in the freezer for up to 6 months.

  • Note: For the best Sashimi-grade quality, consume within 24–48 hours of thawing. Do not refreeze.