Japanese Hoisin Miso–Glazed Trout
with Cucumber Carrot Salad
- Soy
- Fish
- Wheat
- Sesame
Flavors of hoisin—a sweet and tangy Cantonese-style sauce—and miso elevate flaky trout and warm rice in this restaurant-style dish. After topping the fish with savory hoisin miso glaze, you'll simply pop it in the oven to roast. While the fish cooks, you'll whip up a refreshing sesame carrot and cucumber salad to serve on the side.
Ingredients
5 teaspoon
White Wine Vinegar
2 unit
Mini Cucumber
1 unit
Miso Sauce Concentrate
(Contains: Soy)
4 ounce
Shredded Carrots
½ cup
Jasmine Rice
10 ounce
Steelhead Trout
(Contains: Fish)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
2 unit
Scallions
1.5 ounce
Sesame Dressing
(Contains: Soy, Sesame, Wheat)
Not included in your delivery
Salt
Pepper
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 3⁄4 cups water (1 1⁄2 cups for 4 servings), 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 off heat until ready to serve.
• Meanwhile, wash and dry produce. • Trim and quarter cucumbers lengthwise; slice crosswise into 1⁄2-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. • In a medium bowl, combine cucumbers, scallion whites, carrots, dressing, 1 tsp vinegar, and 1⁄4 tsp sugar (2 tsp vinegar and 1⁄2 tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more.) Season generously with salt and pepper. • In a small bowl, combine hoisin, miso sauce concentrate, and umami ginger sauce; set aside.
• Pat trout* dry with paper towels; season all over with salt and 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, 10-12 minutes.
• Fluff rice with a fork. • Divide rice, trout, and cucumber carrot salad between plates. Sprinkle everything with scallion greens and serve.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious hoisin miso glaze on the trout, though some found the sauce flavor unusual.
- Ease of prep: Customers praised how easy and quick this meal was to prepare, despite its restaurant-quality presentation 🎉.
- Suggestions: Consider cooking the trout for only 10 minutes if you prefer it medium-rare; adjust rice water for better results.
- Portions: A few mentioned there was too much salad; you might want to adjust quantities to your preference.
Reviews from our home cooks
This was sooo good and much easier to make than the photo indicates. High level taste and presentation but nearly everything was prepped for the sauce so that was great.
Salad tastes healthy and fresh and pairs nicely with the sweetness of the hoisin trout!
Great meal to start back my subscription with. Easy to prepare. Tasted wonderful. Ingredients were fresh.
This wasn't only tasty, it was beautiful. It felt like a light dinner but was so tasty. I wish I could show you the photo I took. I tried hard to make it look like the recipe card photo.
Absolutely delicious. Hope it comes up again. We only cooked trout for 10 minutes because we like medium rare.
I like salmon and am always looking for unique ways to prepare it. I've ordered this one before because it's pretty easy to cook and always comes out delicious. I can't get it formed the way it is in the picture but none the less it's great tasting.
It was light, fresh and satisfying. Great sauce over fish!
My husband loved the glaze on the top of the trout!
Very good, but I couldn't be bothered to put the salad and rice into cute little squares, so my presentation was lacking. The fish was fresh and delicious, but my rice didn't cook long enough, and my salad was a bit bland. This could be my fault. Maybe I was distracted while cooking.
The direction for cooking rice was incorrect. It reads 3/4 cup water and should be 1 1/2. The trout was really good and salad was too.
