Japanese · Serves 2
with Cucumber Carrot Salad
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.
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.
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