Umami from the Deep
This recipe bridges the culinary traditions of Japan and Canada, creating a dish that is both sophisticated and deeply comforting. The robust flavour of Lake Trout stands up beautifully to the umami-packed miso glaze, sweetened with a touch of iconic Canadian maple syrup. Served on a bed of nutty wild rice, it’s a dish that respects its ingredients while elevating them to new heights.
Prep Time
15 minutes (plus 30 minutes marinating)
Cook Time
20 minutes
Servings
2
Cuisine: Japanese-Canadian Fusion | Diet: Gluten-Free | Skill Level: Intermediate | Cost: Moderate
Ingredients
- 2 (6-oz) lake trout fillets, skin on
- 1 cup wild rice blend
- 2 cups vegetable or chicken broth
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- For the Glaze: 3 tbsp white miso paste, 2 tbsp pure maple syrup, 1 tbsp mirin (or rice vinegar), 1 tbsp soy sauce, 1 tsp grated fresh ginger
👨🍳 Chef’s Tips
- Don’t marinate the fish for more than an hour, as the salt in the miso can alter the texture.
- Keep a very close eye on the fish under the broiler. The maple syrup can go from caramelized to burnt in seconds.
- Patting the fish skin very dry before searing is the key to achieving a crispy result.
- White miso is milder and sweeter; red miso can be used for a more intense flavour.
Preparation
- Prepare the Glaze: In a small bowl, whisk together the white miso paste, maple syrup, mirin, soy sauce, and grated ginger until smooth. The mixture should be the consistency of a thick paste, with a fragrant aroma that is both sweet and deeply savory.
- Marinate the Trout: Pat the lake trout fillets dry. Place them in a shallow dish and spoon over about two-thirds of the miso-maple glaze, ensuring the flesh side is well-coated. Let it marinate at room temperature for 30 minutes. The salt in the miso will begin to lightly cure the fish.
- Cook the Wild Rice: While the fish marinates, cook the wild rice blend according to package directions, using broth instead of water for a richer flavour. Once cooked, fluff the rice with a fork and stir in the dried cranberries, toasted pecans, and most of the sliced green onions. Keep warm.
Cooking
- Sear the Fish: Heat a tablespoon of neutral oil in an oven-safe skillet over medium-high heat. Place the trout fillets skin-side down. You should hear a sharp sizzle. Sear for 3-4 minutes, until the skin is golden and crispy. Don’t move the fish around; let it form a proper crust.
- Glaze and Broil: Flip the fillets carefully. Brush the remaining glaze over the top of the fish. Transfer the entire skillet to a preheated broiler. Broil for 4-6 minutes, watching very carefully. The glaze should bubble and caramelize into a beautiful deep amber color, but it can burn quickly due to the sugar content. The fish is done when it flakes easily with a fork.
Serving
To serve, place a generous bed of the wild rice pilaf onto each plate. Carefully place a glistening fillet of the miso-maple glazed trout on top. Garnish with the remaining sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven to warm through without drying out the fish.
| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Protein | 45g |
| Carbohydrates | 55g |
| Fat | 28g |
A Harmony of Flavours
The balance of salty, sweet, and savory in this dish is truly special. It’s a perfect meal for a quiet dinner at home, proving that simple, high-quality ingredients can create an unforgettable dining experience.
Tags: Lake Trout Recipe, Miso Glazed Fish, Japanese Fusion, Healthy Dinner, Canadian Maple
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
About the Author
