Miso-Maple Steelhead Trout with Veggies & Fried Rice
That rich, crackling sizzle when dry fish skin hits a hot, oiled griddle surface instantly tells you it's going to be a good cook. You get tender, flaky steelhead trout lacquered in a glossy miso-maple glaze, served right alongside a pile of golden, crispy fried rice and blistered summer veggies.
Ingredients
➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Steelhead Trout
- 4 skin-on steelhead trout portions 6 oz to 7 oz (170 g to 200 g) each, approximately 1 inch thick
- ¾ teaspoon Windsor Kosher salt
- 1 tablespoon avocado oil or high-heat neutral oil
- Freshly ground black pepper
Miso-Maple Glaze
- 2 tablespoon white miso
- 2 tablespoon pure maple syrup
- 1 tablespoon mirin
- 2 teaspoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon water
Market Vegetable Medley
- 8 oz broccolini, ends trimmed 225 g
- 2 medium zucchini sliced diagonally into ½-inch pieces
- 12 mini sweet peppers halved lengthwise and seeded
- 2 ears fresh corn husks removed, each cut lengthwise into quarters to form 8 corn ribs.
- 2½ tablespoon avocado oil divided
- ¾ teaspoon Windsor Kosher salt divided
- Freshly ground black pepper
- 2 tablespoon water for steaming
- 2 scallions thinly sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Crispy Fried Rice
- 4 cups cooked jasmine rice thoroughly chilled overnight
- 2 large eggs lightly beaten
- 3 tablespoon avocado oil divided
- 2 tablespoon unsalted butter
- 2 cloves garlic finely chopped
- 2 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- 3 scallions thinly sliced (white and green parts separated)
- Freshly ground black pepper
For Serving
- Thinly sliced scallions
- Toasted sesame seeds
- Finger hot red chilies sliced
- Fresh lime wedges
Instructions
Advance Preparation
- Chill the Rice: Spread freshly cooked jasmine rice over a rimmed sheet pan in a thin layer to let steam escape. Refrigerate uncovered for at least 3 to 4 hours (ideally overnight) until dry, cold, and easy to separate with your fingers.
- Dry the Steelhead Trout: Remove pin bones and pat the fish completely dry. Season lightly with ¾ teaspoon Windsor Kosher salt. Place skin-side up on a wire rack set inside a tray and refrigerate uncovered for 1 to 4 hours to dry out the skin. Remove 15 minutes before griddling.
- Prepare the Corn Ribs: Cutting fresh corn cobs into lengthwise ribs requires pressing through a dense, fibrous core. To split them safely and cleanly without straining your wrists or risking a slip, trim the end of each cob and stand it upright on a flat, stable cutting board. Place the edge of a heavy chef’s knife across the top center of the cob core and each cut lengthwise into quarters to form 8 corn ribs.
- Prep Veggies: Prep the other vegetables, keeping each variety separate as they cook at different rates.
- Whisk Glaze: Whisk white miso, maple syrup, mirin, soy sauce, rice vinegar, ginger, and water until smooth. Whisk 2 tablespoon soy sauce, 1 teaspoon rice vinegar, and ½ teaspoon toasted sesame oil in a small bowl for the rice sauce.
TIP: Have every ingredient prepared and close to the griddle before beginning. Once cooking starts, the process moves quickly.
Pro-Tip: Use a rubber mallet (or a heavy wooden rolling pin) to tap firmly on the spine of the knife until it drives straight down through the cob. This gives you clean, straight quarters every time with zero heavy forcing.
Preheat the Griddle
- Preheat the Griddle to High/Medium-High (400°F to 425°F / 204°C to 218°C) For maximum precision, scan the steel with an infrared (laser) thermometer to verify surface temp
Griddle Vegetables
- Cook the broccolini, corn ribs and mini peppers at the same time. Follow the instructions below.
- Start with the Broccolini: Add 2 teaspoon avocado oil to the right side of the griddle, lay down the broccolini and season with approximately ¼ teaspoon salt and black pepper. Cook undisturbed for 2 minutes to develop initial browning.
- Start the corn ribs and mini peppers at this time.
- Flip the broccolini and add 2 tablespoon water; cover with a basting dome for 90 seconds to steam, then remove the dome. Allow any remaining water to evaporate, then cook for another 30 to 60 seconds, turning as necessary.
- The finished broccolini should have: dark, blistered edges, bright green colour, tender stems and a slight resistance when bitten. Transfer to a large platter or place on an upper rack on your grill to keep warm. Do not cover, or it will continue steaming.
- Corn Ribs: Add 1 teaspoon avocado oil to the centre of the grill. Lay the corn ribs kernel-side down and cook for 2 minutes to build an initial char. Turn the ribs, pour 2 tablespoon water onto the surface right beside them, and immediately cover with a dome. Steam for 60 to 90 seconds until tender.
- Remove the dome, let remaining moisture evaporate, and cook another 30 to 60 seconds until blistered and slightly curled. Transfer to the platter or upper rack.
- Mini Peppers: Add approximately 2 teaspoon avocado oil to the left side of the grill. Arrange the peppers cut-side down. Cook undisturbed for 2 to 3 minutes until deeply browned in spots. Turn and cook for another 1 to 2 minutes. Season lightly with salt and pepper.
- The peppers should be softened but still retain their shape. Transfer to the platter or upper rack.
- Zucchini: Increase or maintain the surface to High (425°F / 218°C). Add approximately 2 teaspoon avocado oil. Spread the zucchini over the left side of the griddle with space between the pieces; do not overlap. Season lightly with salt and pepper. Cook for 2 minutes without moving.
- You can start the fried rice at this time.
- Flip the zucchini. Cook another 1½ to 2 minutes. Remove promptly.
- The goal is pronounced caramelization outside with a juicy, tender-crisp interior. Do not continuously toss the zucchini. Constant movement prevents proper browning and encourages moisture release.
Fry the Rice
- Spread 1½ tablespoon avocado oil across the centre & right side of the grill and decrease or maintain the surface temperature to Medium-High (400°F / 204°C).
- Using a griddle spatula, lay out the chilled rice in a flat layer. Spread it into a broad, relatively thin layer. Do not immediately begin tossing it. Leave undisturbed for 2 minutes to let a golden crust form.
- Use one or two griddle spatulas to flip the rice in broad sections. Spread it flat again. Cook for another 1½ to 2 minutes without disturbing.
- You should now see: Individual separated grains, scattered golden-brown rice and visibly crisp patches. This deliberate contact time is what turns fried rice into crispy fried rice.
- Push the rice toward the right, leaving a clean portion of in the middle. Add approximately 1 teaspoon avocado oil. Pour in the beaten eggs. Allow them to set for several seconds before gently scrambling. Cook only until barely set, 30 to 45 seconds. Chop into relatively large soft curds with the spatula. Push the eggs toward the rice.
- Melt butter with garlic and scallion whites in a clear spot for 30 seconds, fold into the rice, drizzle with the soy sauce mixture, and let sit for 60 seconds to crisp up further.
- Move the fried rice to the far right side of the griddle. Reduce that zone to LOW, approximately 275°F (135°C). Spread the rice loosely rather than piling it deeply.
TIP: Do not cover the rice. Covering traps steam and destroys the crisp texture you just created. The rice only needs to remain there for the few minutes required to cook the steelhead.
Sear & Glaze Steelhead
- Scrape the left side of the griddle completely clean. The surface must not contain vegetable debris, sugar or sauce. Bring the surface to High/Medium High (400°F–425°F / 204°C–218°C). Add approximately 2 teaspoon avocado oil and spread it into a thin film. Pat the steelhead skin dry one final time. Season the flesh lightly with black pepper.
- Place the steelhead portions on the griddle skin-side down, laying them away from you to prevent oil splatter. Immediately press each portion gently with a fish spatula for 20 to 30 seconds. This prevents the skin from contracting and curling away from the cooking surface. Release the pressure. Do not move the fish. Cook skin-side down for approximately 4½ to 6 minutes, depending on thickness.
- Watch the sides of the fish. The opaque cooked portion should gradually climb upward through approximately two-thirds to three-quarters of the thickness.
- The skin should: release readily from the griddle, feel rigid beneath the spatula, be deeply golden and sound crisp when lightly tapped.
- Lightly oil a clean section immediately beside the fish. Flip the portions carefully. Cook flesh-side down for just 30 to 60 seconds. This provides a light sear without giving the sugary glaze enough time to burn because the glaze has not yet been applied. Flip the fish back skin-side down.
TIP: If the skin resists when you try to lift it, give it another 30 seconds rather than forcing it.
Apply the Miso-Maple Glaze
- Reduce the fish zone to Medium/Low 325°F (163°C). Brush a thin layer of miso-maple glaze over the flesh. Cook skin-side down for approximately 30 seconds. Brush with a second thin layer.
- Insert an instant-read meat thermometer into the thickest part of the fillet. Remove immediately when it reaches 125°F to 128°F (52°C to 53°C) for medium. Carryover heat during the 2-minute rest will bring it up to an ideal 130°F (54°C) without drying it out.
TIP: Do not put a thick coating of glaze onto the hot griddle itself. Maple and miso both contain compounds that scorch quickly on a 400°F (204°C) or higher surface.
Finish the Veggie Medley
- Combine all griddled vegetables except the corn ribs on the platter (or back on the griddle with the heat turned off). Toss with lime juice, 1 teaspoon toasted sesame oil, sliced scallions, and toasted sesame seeds.
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