Garlic-Ginger Trout Bowls with Bulgur and Miso Onion

These trout bowls bring together flaky fish, hearty bulgur and a sweet-tart ponzu drizzle for a balanced meal that comes together in about 30 minutes. The star is a jammy caramelized miso onion topping that adds deep umami flavor.

With a garlic-ginger scallion paste coating the trout and spinach folded into the warm bulgur, every bite is packed with savory goodness. Perfect for a weeknight dinner that feels special without the fuss.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and thinly slice onion. Roughly chop spinach and cilantro.
2. In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
3. While bulgur cooks, heat a drizzle of oil in a medium nonstick pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Reduce heat to medium-low and add miso sauce concentrate, ¼ cup water and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook until caramelized and jammy, 2-3 minutes more. Turn off heat; stir in half the ponzu. Season with salt and pepper.
4. Meanwhile, pat trout dry with paper towels; season all over with salt and pepper. Place trout on a lightly oiled baking sheet. Spread with half the garlic-ginger scallion paste and roast on top rack until cooked through, 8-10 minutes.
5. Drain any excess water from bulgur if necessary; fluff with a fork. Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach wilts and bulgur is coated. (Tip: Return pot to low heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.
6. Divide bulgur between shallow bowls. Top with trout and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use salmon instead of trout?

Yes, salmon works great as a substitute. Adjust cooking time as needed based on thickness.

What can I use instead of bulgur?

Quinoa or farro are good alternatives. Cook according to package directions.

Is this recipe gluten-free?

No, bulgur contains wheat. For a gluten-free version, use quinoa or rice and check that your ponzu and miso are gluten-free.