Ponzu Glazed Trout with Crispy Broccoli Tempura and Garlic Ginger Rice

This dish brings together delicate, flaky trout with a bright ponzu glaze, crunchy broccoli tempura and aromatic garlic-ginger rice. The combination of textures and flavors-from the savory-sweet glaze to the crispy batter and creamy spicy mayo-makes every bite exciting.

Topped with everything bagel seasoning for an extra pop of flavor, this meal is perfect for a special dinner at home. It’s easier than it looks and the result is restaurant-quality.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

8 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, cut broccoli into bite-size pieces. In a small bowl, whisk together sweet soy glaze and ponzu sauce. In a medium bowl, whisk tempura batter mix with ½ cup cold water (¾ cup for 4 servings) and a pinch of salt until mostly smooth (some lumps are fine). Refrigerate until ready to use.
3. Pat trout dry with paper towels; season all over with salt and pepper. Place skin-side down on a lightly oiled, foil-lined baking sheet. Brush tops with half the glaze mixture. Bake on top rack for 8 minutes.
4. Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. While oil heats, stir broccoli into the tempura batter until coated. If needed, add water 1 teaspoon at a time until batter reaches a pancake-like consistency. Once oil is hot (a drop of batter sizzles), use a slotted spoon to add coated broccoli in batches, avoiding overcrowding. Cook until golden brown and crisp, 2-3 minutes per side. Transfer to a paper-towel-lined plate and season with salt.
5. After trout has baked 8 minutes, remove sheet from oven. Carefully brush trout with remaining glaze mixture. Return to top rack and bake until glaze is tacky and trout is cooked through, 2-4 minutes more.
6. Fluff rice with a fork. Stir in garlic-ginger scallion paste; season with salt and pepper to taste. Divide rice between bowls; top with trout and broccoli tempura. Drizzle trout with spicy mayo, garnish with everything bagel seasoning and serve with extra spicy mayo on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, salmon or any firm white fish works well as a substitute for steelhead trout.

How do I know when the tempura is done?

The broccoli tempura is done when it turns golden brown and crispy, usually after 2-3 minutes per side.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free tempura batter mix and ensure your soy glaze is gluten-free.