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Spring Challenge Day 26- Baked Trout

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

Grated daikon

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

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