Ponzu-Glazed Trout & Broccoli Tempura
with Garlic-Ginger Rice, Spicy Mayo & Everything Bagel Seasoning
- Fish
- Soy
- Wheat
- Eggs
- Sesame
- Milk
Delicate trout is glazed in bright, citrusy ponzu and paired with crisp broccoli tempura. Fragrant garlic-ginger rice anchors the dish, while a drizzle of spicy mayo adds creamy heat. Finished with a sprinkle of everything bagel seasoning for a savory, crunchy pop in every bite.
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
8 ounce
Broccoli
10 ounce
Steelhead Trout
(Contains: Fish)
8 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
¾ cup
Jasmine Rice
1 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, cut broccoli into bite-size pieces if necessary.
-
In a small bowl, combine sweet soy glaze and ponzu.
-
In a medium bowl, whisk together tempura batter mix, ½ cup cold water (¾ cup for 4 servings), and a pinch of salt until mostly smooth (some lumps are OK!). Refrigerate until ready to use.
-
Pat trout* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a lightly oiled, foil-lined baking sheet; brush tops with half the glaze mixture.
-
Bake on top rack for 8 minutes (you’ll brush with remaining glaze mixture then).
-
Heat a ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. While oil heats, stir broccoli into bowl with batter until coated. TIP: If needed, add water 1 tsp at a time until mixture reaches a pancake-batter-like 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 with a pinch of salt.
-
Once trout has baked for 8 minutes, remove sheet from oven. Carefully brush trout with remaining glaze mixture. Return to top rack and bake until glaze is tacky and trout is cooked through, 2-4 minutes more.
- Fluff rice with a fork. Stir in garlic-ginger scallion paste; season to taste with salt and pepper.
-
Divide rice between bowls; top with trout and broccoli tempura in separate sections. Top trout with as much spicy mayo as you like. Garnish with Everything Bagel Seasoning and serve with any remaining spicy mayo on the side.
