Japanese Hoisin Miso–Glazed Trout

Name: Japanese Hoisin Miso–Glazed Trout
Yield: 4
Ingredients: 2 cucumbers cucumber; 4 tbsp hoisin sauce; 1 c jasmine rice; medium bowl; 2 unit miso sauce concentrate; salt; 4 scallions scallions; 1 oz sesame dressing; 8 oz shredded carrots; small bowl; 20 oz steelhead trout; ½ tsp sugar; 4 tbsp umami ginger sauce; ¾ cup water; 1 tsp white wine vinegar

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👥 4 servings 📊 medium source_chef: Recipe Development Team

🥘 Ingredients

cucumber
2 cucumbers
hoisin sauce
4 tbsp
jasmine rice
1 c
medium bowl
miso sauce concentrate
2 unit
salt
scallions
4 scallions
sesame dressing
1 oz
shredded carrots
8 oz
small bowl
steelhead trout
20 oz
sugar
½ tsp
umami ginger sauce
4 tbsp
water
¾ cup
white wine vinegar
1 tsp

🍳 Cookware

small pot
baking sheet

1

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

jasmine rice: 1 c, water: ¾ cup, salt
2

Wash and dry produce. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick half-moon pieces. Trim and thinly slice scallions , separating scallion whites from scallion greens. In medium bowl , combine cucumber, scallion whites, shredded carrots , sesame dressing (but use about 3 tbsp), and white wine vinegar (reserve the rest). Add sugar . Season generously with salt and pepper. Mix well. In a small bowl , stir together hoisin sauce , miso sauce concentrate , and umami ginger sauce ; set aside.

cucumber: 2 cucumbers, scallions: 4 scallions, medium bowl, shredded carrots: 8 oz, sesame dressing: 1 oz, white wine vinegar: 1 tsp, sugar: ½ tsp, small bowl, hoisin sauce: 4 tbsp, miso sauce concentrate: 2 unit, umami ginger sauce: 4 tbsp
3

Pat steelhead trout dry with paper towels; season all over with salt and pepper. Place fish, skin sides down, on a baking sheet . Evenly spread the hoisin miso mixture over the top of each fillet. Roast on the top rack until fish is cooked through and flakes easily, ⏱️ 10-12 minutes .

steelhead trout: 20 oz
4

Fluff the rice with a fork, then divide it and the roasted trout between plates. Spoon the cucumber and carrot salad over each plate, and sprinkle with the reserved scallion greens. Eggs between? But omit: The source notes: **Fish is fully cooked whan internal temperature reaches 145°.**