Soy-Baked Trout Recipe – Asian Special
Soy-Baked Trout is an elegant Asian-style fish dish that delivers rich, savory umami notes in every bite. Fresh trout is marinated in a blend of soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil, then baked until the flesh flakes easily but remains moist and flavorful. Garnished with green onions, sesame seeds and fresh herbs, this dish is perfect when paired with steamed rice or a crisp salad for a healthy yet impressive meal that comes together with minimal effort.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Soy-Baked Trout Ingredients:
- 2 whole trout (or 4 fillets), cleaned and gutted (if using whole trout, make sure to remove the fins)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or maple syrup for a vegan option)
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional, but adds great flavor)
- 1 tsp sesame seeds (optional, for garnish)
- 2 green onions, sliced (for garnish)
- Fresh cilantro or parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
How to make Soy-Baked Trout :
Preheat the oven:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the marinade:In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger (if using).
Marinate the trout:Place the trout (or fillets) in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring it is well coated. Let it marinate in the fridge for 15–30 minutes (you can marinate for longer, but 30 minutes is ideal for great flavor).
Bake the trout:Once the trout is marinated, place it on the prepared baking sheet (skin-side down if using whole fish). Pour any leftover marinade over the top of the fish. Bake for 20–25 minutes (depending on the size of the fish), or until the trout flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Garnish and serve:Remove the trout from the oven and transfer it to serving plates. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro or parsley. Serve with lemon wedges for an extra burst of freshness.
Recipe Notes:
Use either whole trout or fillets; fillets cook faster.
For gluten-free version, swap soy sauce for tamari.
Marinating for 15-30 minutes boosts flavor; avoid over-marinating to prevent fish from becoming too salty.
Bake trout until it reaches an internal temperature of about 145°F (63°C) or until it flakes easily.
Leftovers can be chilled for up to 2 days; reheat gently to preserve texture.
