Ponzu-Glazed Trout & Broccoli Tempura

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  2 head
• cooking oil
  1 c
• everything bagel seasoning
  1 tbsp
• garlic-ginger scallion paste
  1 tbsp
• jasmine rice
  1 c
• ponzu sauce
  2 tbsp
• salt
  1 tsp
• spicy mayo
  2 tbsp
• steelhead trout
  4 pieces
• sweet soy glaze
  2 tbsp
• tempura batter mix
  1 packet
• water
  1 tsp, 1½ cup

🍳 Cookware

• small pot
• lightly oiled, foil-lined baking sheet
• large pan
• medium bowl
• paper towel
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   In a small pot , combine jasmine rice , garlic-ginger scallion paste , and water . Bring to a boil, cover, reduce heat, and simmer ⏱️ 15 minutes . Let stand ⏱️ 5 minutes before fluffing. While rice cooks, cut broccoli into bite-size pieces if necessary.

   jasmine rice: 1 c, garlic-ginger scallion paste: 1 tbsp, water: 1½ cup, broccoli: 1 head
3. 

   3

   Pat steelhead trout dry with paper towels; season all over with salt and black pepper . Place, skin sides down, on a lightly oiled, foil-lined baking sheet ; brush tops with half the sweet soy glaze .

   steelhead trout: 2 pieces, salt: 1 tsp, black pepper: 1 tsp, sweet soy glaze: 2 tbsp
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large, preferably heavy-bottomed, large pan over medium-high heat. While oil heats, stir broccoli into a medium bowl with tempura batter mix until coated. If needed, add water 1 tsp at a time until mixture reaches a pancake-batter-like consistency.

   cooking oil: 1 c, broccoli: 1 head, tempura batter mix: 1 packet
5. 

   5

   Carefully add battered broccoli to hot oil and fry until crisp and golden ⏱️ 2 minutes . Transfer to a paper towel -lined plate to drain. Once steelhead 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.

   steelhead trout: 2 pieces
6. 

   6

   In a small bowl , whisk ponzu sauce with water if a thinner drizzle consistency is desired.

   ponzu sauce: 2 tbsp, water: 1 tsp
7. 7

   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 and ponzu sauce on the side.

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