Looking for a quick yet flavourful dinner that’s both healthy and satisfying? This miso-glazed trout with roasted aubergine and pak choi is the perfect midweek solution. Ready in under 30 minutes, it’s packed with umami goodness and crunchy peanut toppings for an extra bite.
Why You’ll Love This Recipe
This dish combines the rich, savoury depth of miso with tender trout fillets, roasted aubergine for a creamy texture, and fresh pak choi for a crisp contrast. The crushed peanuts add a delightful crunch, making every bite a harmony of textures.
Ingredients You’ll Need
- 2 trout fillets
- 1 tbsp white miso paste
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 aubergine, sliced
- 2 heads of pak choi, halved
- 1 tbsp sesame oil
- 2 tbsp crushed peanuts
- 1 red chilli, sliced (optional)
Step-by-Step Instructions
- Prep the miso glaze: Whisk together miso paste, honey, and rice vinegar in a small bowl.
- Roast the aubergine: Toss sliced aubergine with sesame oil and roast at 200°C for 15 minutes until golden.
- Cook the trout: Brush the fillets with the miso glaze and pan-fry for 3-4 minutes per side.
- Sauté the pak choi: Lightly fry in the same pan until wilted but still crisp.
- Serve: Plate the trout with roasted aubergine, pak choi, and a sprinkle of peanuts and chilli.
Tips for the Perfect Dish
For extra flavour, marinate the trout in the miso glaze for 10 minutes before cooking. If you prefer a spicier kick, add a dash of sriracha to the glaze. This dish pairs beautifully with steamed jasmine rice or soba noodles.
