6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
8 ounce
Broccoli
10 ounce
Steelhead Trout
(Contains: Fish)
8 tablespoon
Spicy Mayo
(Contains: Soy, Wheat, Eggs)
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
82 g
Tempura Batter Mix
(Contains: Wheat, Eggs, Milk)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
¾ cup
Jasmine Rice
1 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Line a baking sheet with foil and lightly oil.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.
Meanwhile, trim broccoli to bite-sized pieces.
In a small bowl, stir together sweet soy glaze and ponzu.
In a medium bowl, whisk tempura mix, 1/2 cup cold water (3/4 cup for 4), and a pinch of salt until mostly smooth (some lumps are okay!). Keep refrigerated until ready to use.
Pat trout* dry with paper towels; season all over with salt and pepper. Place skin sides down on one side of prepared baking sheet; brush tops with half the glaze mixture (you’ll use the rest in Step 5).
Bake on top rack for 8 minutes.
Heat a 1/3-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. While oil heats, stir broccoli into tempura batter until coated. TIP: If needed, add 1 tsp of water at a time until mixture reaches a loose pancake batter 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-towel-lined plate. Immediately season broccoli with a pinch of salt.
Once trout has baked for 8 minutes, remove sheet from oven; carefully brush with remaining glaze mixture. Return to oven and bake until glaze is tacky and trout is cooked through, 2-4 minutes more.
Fluff rice with a fork. Stir in ginger-scallion paste and season to taste with salt and pepper.
Divide rice between bowls; top with trout and broccoli tempura in separate sections. Snip a small corner of spicy mayo package and drizzle as much as you like over trout. Garnish with everything bagel seasoning and serve with remaining spicy mayo.