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Miso-Marinated Trout with Lime-Ginger Glaze

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Sushi have a look at 'A few things you need to make Sushi' under Tips,etc.

"Choose your Miso.

Miso comes in several varieties, but I've narrowed the options to just two for these recipes: the lighter-colored yellow miso, which has a sweeter, more mellow flavor; and the darker, saltier, and more fragrant red miso. Per tablespoon, both have about 30 calories and no fat. But the red miso has 630 milligrams sodium compared to 540 milligrams in the yellow. Miso has the consistency of peanut butter; it will keep for up to two months when refrigerated in an airtight container.

The intensely sweet-and-salty flavor of the marinade pairs well with a higher-fat fish such as trout. If you want to substitute tuna steaks, be sure to cook them longer because they're thicker. Steamed rice and stir-fried bok choy or Chinese cabbage make good side dishes".


1/4 cup red miso (soybean paste)
2 tablespoons brown sugar
2 tablespoons mirin (sweet rice wine)
4 (6-ounce) skinless butterfly-cut trout filets
1/3 cup honey
1/3 cup fresh lime juice
2 tablespoons minced peeled fresh ginger
Cooking spray
1 tablespoon black or white sesame seeds, toasted


  • Combine first three ingredients in a small bowl.
  • Brush fish with the miso mixture.
  • Cover and chill 30 minutes.
  • Combine honey, lime juice, and ginger in a small saucepan over medium heat and bring to the boil.
  • Cook for 10 minutes or until the mixture thinly coats the back of a spoon; set aside.
  • Preheat broiler.
  • Place the fish on a broiler rack coated with cooking spray and broil for 3 minutes on each side or until the fish flakes easily when tested with a fork.
  • Drizzle the honey mixture over the fish.
  • Sprinkle with the toasted sesame seeds.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".