Sugar & Spice Rubbed Steelhead Trout With Asian Ginger Veg

READY IN: 15mins
Recipe by HannahBanana aka Am

A great way to show off fresh fish....any fish works well!

Top Review by Panks

SUPER. YUMMY. I was really skeptical about this recipe because it has an odd mix of flavors... chipotle, thyme, soy sauce and cumin. But we had a beautiful piece of steelhead and I decided to give it a shot. I used fresh garlic instead (and you can cut the entire recipe in half if you don't want leftovers.) I also reduced the seasoned salt by half. The result is one of my favorite fish dishes I have ever cooked at home. I will absolutely add this to my cookbook. Thanks!

Ingredients Nutrition


  1. THE RUB:.
  2. Blend well together and rub into both sides of fish. Let sit in the fridge for at least an hour before baking or grilling. Store extra rub blend in an airtight container and save for another day. This is also nice rubbed on large scallops or prawns!
  4. Rub salmon with sugar & spice mix and set aside in fridge for at least an hour. Cut up broccoli into bite sized pieces and trim up peas and beans. Slice up bok choy. In a baking dish, grease lightly with olive oil and place fish in dish. Bake at 400F for 10 minutes -- this will depend on thickness. Mix equal parts soy sauce and brown sugar to make a sweet "slurry", adding a pinch or two of cornstarch. While fish bakes, heat up a teaspoon of sesame oil in a large frying pan or wok, add ginger and garlic and fry 30 seconds, then add broccoli. Stirfry for 1 minute, then add snap peas, beans, and bamboo shoots. Stirfry another couple minutes until veggies are still "al dente". Add bok choy and soya sauce mix and stirfry one more minute. Serve the fish on top of the veggies, with a little of the sauce from the veggies drizzled on the fish. Enjoy!

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