Baked Trout– by Aveline Kushi
(We were so into the fish I forgot to take a picture when it was beautiful)
3 Tbsp barley miso or white miso
2 Tbsp mirin
3 Tbsp kombu stock or spring water
1 Medium-sized trout, about 10 oz
Mix the miso, mirin, and kombu stock or spring water together in a suribachi. Put the trout, either whole or cut in half, in a baking dish and make shallow diagonal slices along the top like this://///. Bake in a preheated 475-degree oven for 7-10 minutes. When the fish is 70 percent done, open oven and spread miso sauce on top of the fish between the head and tail. Bake for another 5 minutes. Serve with grated daikon.
–I used brown rice miso and it was lovely