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The Most Absolutely Delicious Steelhead Trout Recipe

“If you ever see that red steelhead trout at the market, buy it, ” said my friend Holly. “It’s fabulous.” One weekend it appeared at the market. On Monday we compared notes. I broiled it with lemon, soy sauce, rice vinegar and fresh grated ginger. She poached it in Memmi sauce, a Japanese noodle soup base. Both versions reportedly delicious. Next time the steelhead made an appearance, I combined the two recipes. The maple syrup glaze at the end – her idea, and a stroke of inspiration that elevates this creation to the Steelhead Hall of Fame.


  • 2 Steelhead trout, skin on
  • 1 cup Memmi (Noodle Soup Base, Kikkoman makes a version sold at Asian grocery stores)
  • 1/4 cup sweet rice wine vinegar
  • 1/2 cop of sake
  • 1 Tablespoon sesame oil
  • 2 Tablespoons fresh grated ginger
  • 1/4 cup maple syrup (the real thing!)
  • Lemons, for serving with
  • Fresh mint, chopped


  1. Poach fish in large saute pan with Memmi, rice wine, sake. sesame oil and ginger until done throughout (5-10 minutes, depending on thickness of fish).  Remove fish from pan and plate, pouring liquid in sink but don’t wash pan.
  2. Pour maple syrup in pan and deglaze.
  3. Drizzle fish lightly with maple syrup glaze, sprinkle mint on top and serve with lemon wedges.

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