MISO – CURED ROAST TROUT
25 minutes prep.
15 minutes cooking
- ½ cup shiro miso
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp finely grated ginger
- 1 kg piece skinless ocean trout fillet, pin-bones removed
- Roasted sesame seeds and thinly sliced spring onion, to serve
- Steamed sushi rice and pickled ginger, to serve
- ¼ small white cabbage, thinly shaved on a mandolin
- 1 carrot, cut into julienne on a mandolin
- 4 spring onions, thinly sliced
- 1 tsp shiro miso
- 2 tbsp each soy sauce, rice vinegar, mirin and sesame oil
- 3 tsp finely grated ginger
- 1 small garlic clove, finely chopped
- Combine the miso, sake, mirin and ginger in a bowl and mix them together until it becomes a smooth paste.
- Lay a large piece of plastic wrap out on your bench.
- Spread half the miso mixture evenly over one side of the trout, place the miso-side down on the plastic wrap.
- Spread the remaining miso mixture over the trout, and then wrap it all together tightly in the plastic wrap to enclose. To avoid the miso mixture leaking from the parcel, wrap the trout with another layer of plastic wrap, then place it in a plastic tray and refrigerate overnight to cure.
- To make the Japanese slaw, combine cabbage, carrot and spring onion into a bowl. Whisk miso, soy sauce, vinegar and mirin in a bowl until smooth and combined, then whisk in the sesame oil, ginger and garlic.
- Just before serving, pour the dressing over the cabbage mixture and toss to combine.
- Preheat the oven to 250˚c.
- Line a large oven tray with foil, then brush the foil lightly with vegetable oil.
- Unwrap the trout and wipe off any excess miso mixture with paper towels, place on the prepared oven tray and roast for 12-15 minutes until glazed and browned on the edges, but still remaining a little pink inside.
- Serve hot scattered with roasted sesame seeds and spring onion with rice and pickled ginger.