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20 minutes

Red Miso-Ginger Baked Trout

Baby Bok Choy, Edamame & Cauliflower ‘Rice’

Cooking time

20 minutes




450 /serving

Want a fast plan for making fish night bright and beautiful? Get set to treat these oven-baked fillets of trout to bold Asian flavours—funky red miso, sweet soy sauce and hints of lemongrass and seaweed create a multi-layered taste experience. Stay on theme by sautéing bok choy in garlic, then slipping those Asian greens and pink-fleshed fish onto a base of cauliflower rice and edamame, a favourite carb alternative that can soak it all up.

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 170g Baby bok choy
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Scallion
  • 15ml Rice vinegar
  • 15ml Sweet soy sauce
  • 100g Edamame
  • 30g Red miso paste
  • 15g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

Contains: Trout, Soy, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
16 g
Saturated Fat
2 g
1640 mg
Total Carbs
37 g
17 g
42 g
10 g
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Mise en place
Preheat the oven to 450°F. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Halve the baby bok choy (or quarter if large).
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Cook the cauliflower rice & edamame
In a large pan, heat a drizzle of oil on medium-high. Add ½ the ginger and the white bottom of the scallion. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower rice and edamame; cook, stirring frequently, 8 to 11 minutes, until softened; season with ⅓ of the spice blend and S&P to taste. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Bake the trout
Pat the trout fillets dry with paper towel. In a small bowl, combine the miso, sweet soy sauce, ½ the rice vinegar, ½ the garlic, the remaining ginger, ½ the remaining spice blend and a pinch of pepper. On a lined sheet pan, brush both sides of the trout* with the miso mixture. Transfer to the oven and bake, 8 minutes, until lightly browned and cooked through.
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Sauté the baby bok choy
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the baby bok choy and sauté, 2 to 3 minutes, stirring frequently, until partially cooked; season with the remaining spice blend and pepper. Add the remaining rice vinegar and cook, stirring frequently, 1 to 2 minutes, until the vinegar has reduced and the baby bok choy have softened.
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Plate your dish
Divide the cauliflower rice and edamame between your plates. Top with the red miso-ginger trout and sautéed baby bok choy. Garnish with as much green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.