Japanese Yuzu Miso–Glazed Trout
with Cucumber Carrot Salad
- Sesame
- Soy
- Wheat
- Fish
Flavors of yuzu—an Asian citrus fruit known for its sweet-tart flavor—and miso elevate flaky trout and warm rice in this restaurant-quality dish. After topping the fish with the savory yuzu-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
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
½ cup
Jasmine Rice
1 teaspoon
White Wine Vinegar
½ unit
Japanese Yuzu Miso Glaze
(Contains: Soy)
10 ounce
Steelhead Trout
(Contains: Fish)
2 unit
Mini Cucumber
2 unit
Scallions
Not included in your delivery
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees.
In a small pot, combine rice, ¾ cups water (1½ 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 ½-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 ¼ tsp sugar (2 tsp vinegar and ½ tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more.) Season generously with salt and pepper.
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 yuzu 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the yuzu miso glaze, calling it a wonderful new flavor profile. Some found the trout slightly fishy.
- Ease of prep: Customers praised the simplicity, with one calling it "super simple to make" and another noting its elegance.
- Suggestions: Consider adding mayo to the veggie sauce for extra richness. Try seasoning the rice for more flavor.
- Portions: A few felt the meal was not quite substantial enough for two people or worth the extra fee.
- Sides: The cucumber carrot salad received mixed reviews; some loved it, while others suggested tweaking the vegetable ratios.
Reviews from our home cooks
This is so easy and probably the most elegant meal we've made from Hello Fresh. 100% recommend and would order again.
We loved this flavor-bomb of a meal! The yuzu miso glaze was a wonderful new flavor profile.
Five stars for this one!!! Love the sauce for the trout and the plating
This was excellent! So nice to have a cold salad when the weather is hot!
Trout skins stuck to the baking sheet, causing extra time and trouble to clean. Is there some way of avoiding this? If so add suggestion to recipe
Please make Japanese short grain rice available instead of using jasmine rice for all Asian-style recipes. Jasmine rice has its place, but not on a plate that is supposed to evoke Japanese flavors.
Wondering if some added chopped lettuce and less shredded carrots might work? Just seemed like a lot of carrots.
Added a bit more seasoning to rice and salmon but otherwise enjoyed as is
The carrot salad was great, and the yuzu miso glaze. I would've liked for the trout skin to be scaled though.
I liked everything. Maybe the best meal ever from Hello Fresh.
