Baked Teriyaki Steelhead Trout with Broccoli Tempura, Garlic-Ginger Rice & Spicy Mayo

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.