Japanese · Dinner
Grilled Trout Rice Bowl
Grilled trout fillet with crispy skin served over short-grain rice, brushed with soy sauce and mirin glaze. Topped with scallion, pickled ginger and toasted sesame seeds, finished with sesame oil and a squeeze of lemon.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
446Calories
38.8gProtein
17.9gFat
36.2gCarbs
10.2gSugar
1.3gFiber
1197mgSodium
100mgChol
3.5gSat Fat
662mgPotassium
58mgCalcium
2mgIron
6.6mcgVitamin B12
5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the trout fillet dry and lay skin-side down on a plate. Whisk soy sauce and mirin together in a small bowl to make the glaze.
2
Prep
Brush both sides of the trout with half the soy-mirin glaze and let it sit at room temperature for 5 minutes while the grill heats.
3
Grill
Wipe the grill grates with vegetable oil and grill the trout skin-side down over medium-high heat for 4 minutes until the skin turns crisp and golden and releases cleanly.
4
Grill
Flip the fillet and grill the flesh side for 2 to 3 minutes over medium-high heat, brushing with remaining glaze, until the fish flakes easily and turns opaque throughout.
5
Build
Spoon the warm rice into a bowl and drizzle with sesame oil. Set the grilled trout on top and scatter over the scallion, sesame seeds and pickled ginger.
6
Plate
Serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet, skin on
- 1 cup190g cooked short-grain white rice
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 4 tsp20g pickled ginger
- 22 lemon wedge
- 1 tsp1 tsp vegetable oil, for the grill grates
