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, Wheat, Sesame)
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.
