Japanese Hoisin Miso–Glazed Trout

Name: Japanese Hoisin Miso–Glazed Trout with Cucumber Carrot Salad
Total time: 45 min
Yield: 2
Cuisine: East Asia
Ingredients: 5 teaspoon White Wine Vinegar; 2 unit Mini Cucumber; 1 unit Miso Sauce Concentrate; 4 ounce Shredded Carrots; ¾ cup Jasmine Rice; 10 ounce Steelhead Trout; 4 tablespoon Umami Ginger Sauce; 2 tablespoon Hoisin Sauce; 2 unit Scallions; 1.5 ounce Sesame Dressing; Salt; Pepper; Sugar

with Cucumber Carrot Salad

Recipe Development TeamUpdated on September 17, 2025

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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.

Tags:

Veggie Packed

•Culinary Discoveries

Allergens:

Soy

•Fish

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

5 teaspoon

White Wine Vinegar

2 unit

Mini Cucumber

1 unit

Miso Sauce Concentrate

(Contains: Soy)

4 ounce

Shredded Carrots

¾ 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

/ per serving

Calories900 kcal

Fat39 g

Saturated Fat9 g

Carbohydrate99 g

Sugar26 g

Dietary Fiber2 g

Protein32 g

Cholesterol80 mg

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Medium Bowl

•Paper Towel

•Baking Sheet

•Small Bowl

Instructions

PDF

• 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.