We got so lucky! It is so wonderful to have a friend who loves to fish! Our friend loves to go fishing but his wife doesn’t like to eat fish. Soooo… they give us lots of fresh fish. We love to do this miso, ginger, garlic, and green onion rainbow trout because it is amazingly flavorful. When you are preparing the fish the smells are like Disneyland,… well, like the happiest place on earth in your nose. The smells of ginger, lemon, and garlic all together is heaven.
It is so nice to get fresh fish. Growing up in Louisiana, my dad went fishing a lot or friends went fishing and we always had fresh fish. I think I had finished graduate school and moved to Atlanta before I knew that they sold fish in grocery stores. They don’t call Louisiana, “Sportsman’s Paradise” for nothing.
You will never catch me at any other time saying that you don’t have to salt your fish first. This combo adds such a punch of flavor that you don’t need it. The salt added into the garlic paste and the soy sauce are perfect.
This is a super easy way to debone a rainbow trout. My husband learns everything he wants to find out how to do these days on Youtube. He learned this a while back and uses it every time we cook a whole fish. It works! Here is a video of him deboning a rainbow trout. The warmish-hot water makes the bones curl and come away from the meat. This will take out a majority of the bones but there will still be some small ones. Be on the lookout for them. He learned this from Jack Aggro on YouTube.
You can see here how we did it. I even deboned one of the fish!
The seasonings are listed below for 2 fish. Add for other fish accordingly.
1 ½ Tbsp ginger
5 large cloves garlic
1 tsp salt
4 teaspoons Soy sauce
1 Tbsp Miso
1 tsp lemon juice
1 tsp olive oil
Form garlic and salt into a paste chopping and scraping with a knife.
Add ginger to the paste and continue to mix.
Form a mound and press the measuring teaspoon into the mound to make a well so the soy sauce doesn’t run all over the board. You could also mix it in a small bowl.
Add the lemon juice. Add the miso to mix into this.
Rub the mixture on both sides of the fish.
Place a green onion inside with slices of lemon on top of the green onion and close the fish and place it on a lined with non stick foil.
Bake at 400 degrees for about 15 minutes depending on the size of your fish.
- The seasonings are listed below for 2 fish. Add for other fish accordingly.
- 1 ½ Tbsp ginger
- 5 large cloves garlic
- 1 tsp salt
- 4 teaspoons Soy sauce
- 1 Tbsp Miso
- 1 tsp lemon juice
- 1 tsp olive oil
- Form garlic and salt into a paste chopping and scraping with a knife.
- Add ginger to the paste and continue to mix.
- Form a mound and press the measuring teaspoon into the mound to make a well so the soy sauce doesn’t run all over the board. You could also mix it in a small bowl. Or you could mix it in a bowl.
- Add the lemon juice.
- Add the miso to mix into this.
- Bake on a pan lined with non stick foil at 400 degrees for about 15 minutes depending on the size of your fish.