Ponzu-Glazed Trout & Broccoli Tempura

🥘 Ingredients

• black pepper
• broccoli
  1 lb
• cooking oil
  13 tsp
• everything bagel seasoning
  2 tbsp
• jasmine rice
  1.5 c
• paper towels
• ponzu sauce
  12 ml
• salt
• spicy mayo
  1 c
• steelhead trout
  20 oz
• sweet soy glaze
  1/2 c
• tempura batter mix
  164 g
• water
  1¼ cups, ½ cup

🍳 Cookware

• small pot
• small bowl
• medium bowl
• baking sheet
• large pan
• paper towels

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15-20 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cups, salt
2. 

   2

   While rice cooks, cut broccoli into bite-size pieces if necessary. In a small bowl , combine sweet soy glaze and ponzu sauce . In a medium bowl , whisk together tempura batter mix , water (cold water, or ¾ cup for 4 servings), and a pinch of salt until mostly smooth (some lumps are OK!). Refrigerate until ready to use.

   broccoli: 1 lb, sweet soy glaze: 1/2 c, ponzu sauce: 12 ml, tempura batter mix: 164 g, water: ½ cup, salt
3. 

   3

   Pat steelhead trout dry with paper towels ; season all over with salt and black pepper . Place, skin sides down, on a lightly cooking oil ed, foil-lined baking sheet ; brush tops with half the glaze mixture. Bake on top rack for ⏱️ 8 minutes .

   steelhead trout: 20 oz, paper towels, salt, black pepper, cooking oil: 1 tsp
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. While oil heats, stir broccoli into bowl with batter until coated. TIP: If needed, add water 1 tsp at a time until mixture reaches a pancake-batter-like consistency. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated broccoli. TIP: Don’t overcrowd the pan! You may need to work in batches. Cook until broccoli is golden brown and crisp, ⏱️ 2-3 minutes per side. Using a slotted spoon, transfer to a paper towels -lined plate. Immediately season with a pinch of salt .

   cooking oil: 4 tbsp, salt
5. 

   5

   Once trout has baked for 8 minutes, remove sheet from oven. Carefully brush trout with remaining glaze mixture. Return to top rack and bake until glaze is tacky and trout is cooked through, ⏱️ 2-4 minutes more.
6. 

   6

   Divide rice between bowls; top with trout and broccoli tempura in separate sections. Top trout with as much spicy mayo as you like. Garnish with everything bagel seasoning and serve with any remaining spicy mayo on the side.

   spicy mayo: 1 c, everything bagel seasoning: 2 tbsp