Japanese Hoisin Miso–Glazed Trout with Cucumber Carrot Salad

🥘 Ingredients

• black pepper
  pinch
• hoisin sauce
  2 tbsp
• jasmine rice
  ½ cup
• mini cucumber
  1 unit
• miso sauce concentrate
  1 unit
• salt
  pinch
• scallions
  2 stalks
• sesame dressing
  2 tbsp
• shredded carrots
  1 c
• steelhead trout
  2 filets
• sugar
  ¼ tsp
• umami ginger sauce
  2 tbsp
• water
  ¾ cup
• white wine vinegar
  1 tsp

🍳 Cookware

• small pot
• medium bowl
• small bowl
• baking sheet

1. 

   1

   white wine vinegar mini cucumber miso sauce concentrate shredded carrots jasmine rice steelhead trout umami ginger sauce hoisin sauce scallions sesame dressing sugar salt black pepper water

   white wine vinegar: 1 tsp, mini cucumber: 1 unit, miso sauce concentrate: 1 unit, shredded carrots: 1 c, jasmine rice: ½ cup, steelhead trout: 2 filets, umami ginger sauce: 2 tbsp, hoisin sauce: 2 tbsp, scallions: 2 stalks, sesame dressing: 2 tbsp, sugar: ¼ tsp, salt: pinch, black pepper: pinch, water: ¾ cup
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. 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.
3. 

   3

   Meanwhile, wash and dry produce. Trim and quarter mini cucumber lengthwise; slice crosswise into ½-inch-thick quarter-moons. 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 sugar. Season generously with salt and black pepper. In a small bowl , combine hoisin sauce, miso sauce concentrate, and umami ginger sauce; set aside.
4. 

   4

   Pat steelhead trout dry with paper towels; season all over with salt and black pepper. Place trout, skin sides down, on a baking sheet . Evenly spread tops of trout with hoisin miso glaze. Roast on top rack until trout is cooked through ⏱️ 10 minutes .
5. 5

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