½ cup white miso paste
½ cup sake
2 teaspoon sugar
1 tablespoon soy sauce
¼ cup mirin
¼ cup rice wine vinegar
2 teaspoon wasabi paste
2 teaspoon sesame oil
2 whole trouts (about 500g each), cleaned and descaled
4 spring onions, cut into 2cm pieces + 2 extra spring onions, finely sliced
2 tablespoons of pickled ginger
red shiso leaves
- Place Miso paste, sake, sugar, soy sauce, mirin, rice wine vinegar, wasabi and sesame oil in a bowl and mix well. Place trouts in a large flat dish and cover with marinade, turning over to cover both sides and the inside. Allow to marinate for at least 2 hours or overnight. Fill the cavity of both fish with 2 chopped spring onions.
- Preheat oven on Medium/hot heat. Place a Grillworx BBQ liner on the BBQ, then place the trout onto the liner. Cook for 6-7 minutes each side until just cooked through.
- Serve topped with ginger, extra onion, red shiso leaves and a side of your choice.