Outdoor Cooking & Charcoal Oven Recipes / Fish

Miso marinated salmon with hijiki rice

Cooked in the Charlie Charcoal Oven

Miso Marinated Salmon or Trout with Hijiki Rice

A sweet, savoury miso marinade gives salmon or trout a beautiful finish in Charlie. Hijiki rice brings seaweed flavour and texture alongside. Kate Fortescue's Japanese Fire Cooking masterclass recipe works with either fish, so choose the one you fancy.

Kate FortescueLeiths trained chef and nutrition expert
Roast
Prep35 minutes plus marinating
Cook40 minutes
Serves6
DifficultyMedium
Oven temperature200°C (390°F)
RackUpper rack for the rice, middle rack for the salmon or trout
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/miso-marinated-salmon-or-trout-with-hijiki-rice

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Ingredients

Salmon or Trout

Miso Marinade

Hijiki Rice

Optional Sauce

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Charlie Oven Cooking Rack$300.00
  • Oven Detachable Drip Tray$148.00
Charlie Oven Cooking Rack and Oven Detachable Drip Tray $448.00 together

Method

Setting up Charlie

Light a pile of good quality lumpwood charcoal. Bring the oven up to 200°C (390°F). Place a casserole dish with the rice mixture on the top rack. Roast the salmon or trout on a rack in the middle of the oven.

Charlie Oven Setup

  1. Light a pile of good quality lumpwood charcoal (about half a football’s worth).
  2. Bring the oven up to 200°C (390°F).
  3. Place a casserole dish with the rice mixture on the top rack.
  4. Roast the salmon or trout on a rack in the middle of the oven.

Marinate the fish

  1. Mix the marinade ingredients into a smooth paste. Coat the salmon or trout well, cover with cling film, and refrigerate for at least 3 hours (ideally overnight).

Prepare the rice

  1. Wash and rinse the rice several times until the water runs clear. Soak for 25 minutes. Soak the dried hijiki and shiitake mushrooms in cold water for 25 minutes. Slice the rehydrated shiitake finely. Mix the dashi, soy sauce, mirin, sake, and salt until dissolved.
    25 min timer

Assemble the rice

  1. Drain the rice and put it in a thick casserole dish. Pour the dashi-soy mixture over the rice. Layer the carrots, hijiki, and edamame on top (do not stir). Cover with a tight-fitting lid.

Cook the rice in Charlie

  1. Place the casserole on the top rack of the oven and cook for about 25 minutes. Check the rice is tender, then remove from the oven and leave with the lid on for at least 10 minutes to finish steaming.
    25 min timer

Cook the salmon or trout

  1. Scrape off excess marinade, leaving a thin layer on the fish. Place the salmon or trout on a rack in the middle of the Charlie Oven. Roast for 20 to 30 minutes, depending on thickness. The fish should be just cooked through but still slightly pink in the centre.

Make the sauce (optional)

  1. Put any remaining marinade into a pan with ½ cup of dashi. Bring to the boil and simmer for 5 minutes. Add soy sauce and lemon juice. Use as a sauce for the fish.
    5 min timer

Serve

  1. Spoon the rice into bowls, scatter with sliced spring onions, and top with the salmon or trout. Serve with a drizzle of the optional sauce or a simple yoghurt-based sauce if preferred.

Tips

Marinating the fish overnight gives the deepest flavour, but 3 hours will still work well. When cooking the rice, do not stir the vegetables into the rice before baking, as this helps it cook evenly and keeps the texture light. Scrape off most of the marinade before roasting the fish so it does not burn, leaving only a thin coating. Resting the rice with the lid on after cooking is important for finishing the steam and giving the grains the right texture.

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The cook

Kate Fortescue

Leiths trained chef and nutrition expert

Kate Fortescue is a Leiths trained chef and nutrition expert who swapped a successful career as a barrister for her lifelong love of food. Her cooking is all about great seasonal ingredients, good nutrition and making delicious food without unnecessary fuss.

More recipes by Kate Fortescue

Frequently asked questions

  • How long should the fish marinate?

    At least 3 hours, and ideally overnight. Scrape off the excess before cooking, leaving a thin layer on the fish.

  • Can I cook the rice and the fish at the same time?

    Yes. The casserole of rice goes on the top rack and the fish roasts on a rack in the middle of the oven, both at 200°C/390°F.

  • How long does the hijiki rice take?

    About 25 minutes on the top rack. Check it is tender, then leave it to stand with the lid on before serving.

  • What can I do with the leftover marinade?

    Simmer it with half a cup of dashi for 5 minutes, then add soy sauce and lemon juice. It makes an optional sauce for the fish.