Miso-glazed trout

Miso-glazed trout

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  • 2
  • Easy
  • Dairy free Pescatarian
  • 10 minutes
  • 30 minutes
  • Marras Grenache

This is a feast for the eyes as well as the taste buds – the pink trout and ginger contrast beautifullly with the dark glaze and rice.


  • 125 g Woolworths Thai black rice
  • 250 g lightly smoked rainbow trout fillet
  • 1 t sunflower oil
  • sea salt, to taste
  • 20 g Woolworths Asian pickled ginger
  • 40 g baby spinach, to garnish
  • 2 t sesame oil
  • For the miso glaze, mix:
  • 1 T Woolworths miso paste
  • 1 T soya sauce
  • 2 t rice vinegar
  • 2 t mirin or dry sherry
  • 2 T honey
  • 2 t sesame oil

Cooking Instructions

1. Cook the rice according to package instructions. Brush the skin of the trout with oil and season with salt.

2. Place the trout skin-side down in a cold non-stick pan or one well-sprayed with cooking spray. Turn on the heat and cook slowly until the skin crisps. Spoon the glaze over the uncooked side. Turn over and cook for 1–2 minutes. Remove from the heat

3. Serve the trout on the black rice. Drizzle over the remaining glaze and add the pickled ginger. Garnish with baby spinach leaves moistened with a little sesame oil.


Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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