Japanese Yuzu Miso–Glazed Trout

🥘 Ingredients

• Japanese yuzu miso glaze
  2 unit
• jasmine rice
  1 c
• mini cucumbers
  4
• scallions
  4
• sesame dressing
  3 oz
• shredded carrots
  8 oz
• steelhead trout
  20 oz
• sugar
• white wine vinegar
  4 tsp

🍳 Cookware

• small
• medium
• baking

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a small pot, combine jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered and off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   Wash and dry all produce. Trim and quarter mini cucumbers lengthwise; slice crosswise into ½-inch-thick pieces. Trim and thinly slice scallions , separating whites from greens. In a medium bowl, combine cucumbers, scallion whites, shredded carrots , sesame dressing , white wine vinegar , and ¼ cup sugar . Season generously with salt and pepper.

   mini cucumbers: 4, scallions: 4, shredded carrots: 8 oz, sesame dressing: 3 oz, white wine vinegar: 4 tsp, sugar
3. 

   3

   Pat steelhead trout dry with paper towels; season all over with salt and pepper. Place trout, skin side down, on a baking sheet. Spread Japanese yuzu miso glaze over the tops. Roast until cooked through, 10-12 minutes, ⏱️ 12 minutes .

   steelhead trout: 20 oz, Japanese yuzu miso glaze: 2 unit
4. 

   4

   Fluff rice with a fork. Divide rice, trout, and cucumber carrot salad between plates. Sprinkle each with scallion greens and serve.