Miso Steelhead G Recipe

Make the Pickle Base

In a medium bowl, whisk together 1/2 cup white miso paste, 2 tablespoons yuzu juice, 2 tablespoons rice vinegar, 1 tablespoon mirin, 1 teaspoon granulated sugar, and 2 tablespoons water until smooth and slightly loose. Make sure there are no lumps.

Add 1 teaspoon wasabi paste, 1 tablespoon julienned fresh ginger, and 1 teaspoon minced garlic to the miso mixture. Whisk until fully incorporated. The wasabi should be evenly distributed; adjust to taste if you want more heat.

Season the mixture with 1/2 teaspoon kosher salt. Taste and adjust acidity with a little extra yuzu juice or sugar for balance. If the dressing is too thick for pickling, add up to 1 tablespoon more water to reach a thin vinaigrette-like consistency.

Place 1 cup thinly sliced English cucumber and 1 cup julienned daikon radish in a nonreactive bowl. Pour 2/3 of the yuzu miso wasabi mixture over the vegetables (reserve about 1/3 for finishing the plate). Toss gently with your hands or tongs to coat every piece.

Cover the bowl and let the vegetables pickle in the refrigerator for at least 20 minutes and up to 2 hours. The vegetables should soften slightly and take on bright flavors without becoming limp.

Before plating, drain any excess liquid from the pickled vegetables if necessary and stir in 2 tablespoons thinly sliced scallions and 2 teaspoons pickled shiso (if using). Sprinkle 1 teaspoon toasted sesame seeds into the vegetables and toss lightly.

If serving the steelhead seared: pat an 8 oz steelhead fillet dry and season both sides lightly with 1/4 teaspoon kosher salt. Heat 1 teaspoon neutral oil in a small nonstick or stainless-steel skillet over medium-high until shimmering.

Sear the fillet skinless for about 1.5–2 minutes per side for rare-medium (adjust time for thickness and preferred doneness). You want a light golden crust while keeping the interior moist. Remove from heat and let rest 1–2 minutes.

If serving raw (sushi-grade): slice the chilled steelhead thinly across the grain into 6–8 slices and arrange on chilled plates. Lightly brush each slice with 1 teaspoon soy sauce total distributed across slices and a squeeze of 1/2 lemon for brightness.

Place a nest of the yuzu miso wasabi pickled vegetables next to or atop the steelhead. Spoon any reserved miso-wasabi dressing sparingly over the fish and vegetables (use remaining 1/3). Garnish with 1/4 cup microgreens or mitsuba, and additional toasted sesame seeds if desired.

Arrange the steelhead and pickled vegetable on a warm or chilled plate depending on how the fish was prepared. Finish with a light drizzle of extra yuzu juice or a few drops of soy sauce if desired. Serve immediately so the contrast of cool pickles and warm fish is preserved.

Provide additional wasabi paste at the table for diners who want extra heat.