• 2 lb City Fish Market Fresh Rainbow Trout fillets, skin-on
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp sriracha or chili garlic sauce
• 2 tbsp vegetable oil
• 3 scallions, thinly sliced
• 2 tbsp toasted sesame seeds
• ½ tsp kosher salt
• 1 lime, cut into wedges for serving

Step 1 — Make the miso ginger glaze

Whisk together miso paste, soy sauce, honey, ginger, garlic, sesame oil, rice vinegar, and sriracha until smooth. Should be salty, sweet, spicy, and tangy all at once.

Step 2 — Prep & marinate the trout

Pat fillets completely dry. Score the skin side with 3 light diagonal cuts. Season flesh side with salt. Spoon half the glaze over the flesh side and let sit 10 minutes.

Step 3 — Sear skin-side down

Heat vegetable oil in a cast iron or non-stick skillet over medium-high until shimmering. Place fillets skin-side DOWN. Press gently with a spatula for the first 30 seconds to prevent curling. Cook 3–4 minutes until skin is crispy and golden.

Step 4 — Glaze & finish

Flip fillets carefully. Spoon remaining glaze over the top. Cook 2–3 minutes more until fish flakes easily and glaze is caramelized and sticky.

Step 5 — Plate & serve

Transfer to plates. Spoon any pan glaze over the top. Finish with scallions, sesame seeds, and a squeeze of lime. Serve over steamed jasmine rice or soba noodles.