Masu ‡ Recipe

Prepare fish

Pat the ocean trout fillets dry with paper towels. Check for and remove any remaining pin bones with fish tweezers. Season both sides lightly and evenly with the sea salt and freshly ground black pepper.

Cook

Heat a large nonstick or stainless skillet over medium-high heat until hot. Add the neutral oil and swirl to coat. Place the trout fillets skin-side down in the pan, pressing gently with a spatula for 10–15 seconds to ensure full skin contact. Cook skin-side down, undisturbed, for 3–4 minutes (depending on thickness) until the skin is crisp and you see the flesh turn opaque about three quarters of the way up the fillet. Flip carefully, add the butter to the pan, and baste the tops for 30–45 seconds with the foaming butter. Remove from heat when the fish reaches an internal temperature of 48–52°C (118–125°F) for medium-rare to medium; residual heat will continue to carryover. Transfer to a warm plate and rest for 2 minutes.

If you prefer the fish slightly more cooked, leave in the pan an additional 30–60 seconds after flipping, but avoid overcooking to preserve the silky texture of ocean trout.

Whisk together the light soy sauce, yuzu juice, mirin, rice vinegar, sesame oil, and honey in a small bowl until the honey is dissolved and the dressing is smooth. Taste and adjust balance: add 1/2 tsp more honey if too sharp, or a few drops more yuzu or rice vinegar if it needs brightness.

Reserve 1 tablespoon of dressing for drizzling over the cooked trout; keep the rest in the refrigerator for the cucumber/avocado and for passing at the table.

Arrange thinly sliced cucumber and avocado on each serving plate in a small fan or bed where the trout will rest. Toss cucumber and avocado gently with 1–2 teaspoons of the yuzu-soy dressing so they are lightly glazed.

Place the rested trout fillet on top of or beside the cucumber-avocado bed, skin-side up to keep the skin crisp. Spoon 1 teaspoon of the reserved dressing over the flesh side of the trout (not the skin) to add gloss and flavor.

Garnish each plate with pickled ginger, a scatter of spring onions, toasted sesame seeds, one or two nori strips if using, and 2 shiso leaves or a small handful of microgreens. Add a lemon or yuzu wedge to the side.

For a glossy finish, warm the reduced dashi with the soy glaze or 1 tsp extra yuzu-soy dressing in a small saucepan for 30 seconds until syrupy. Brush a light coat over the trout just before serving (avoid the skin to keep it crisp).

Serve immediately while the skin is still crisp and the interior is tender. Provide extra dressing at the table. Leftover dressing keeps refrigerated up to 5 days; cooked trout is best eaten the same day.