One of my favourite moments from this year’s Big Retreat Festival came when Jo stepped onto the kitchen stage to cook for Monica, who wanted a dish that “ticked all the boxes.”
Healthy, flavour-packed, satisfying, colourful and simple enough to recreate at home — no pressure then.
With the festival in full swing around us, Jo cooked a beautiful Miso-Glazed Trout with Sesame Greens, Brown Rice and Ginger Soy Dressing while we chatted all things wellbeing, balance and making food that not only tastes good but makes you feel good too.
The atmosphere in the tent was incredible all weekend. The sun was blazing outside, but there was a gentle breeze drifting through the stage area while people gathered with drinks in hand to watch, taste and ask questions. This year’s festival felt bigger than ever, with thousands of people enjoying everything from yoga and pilates to cold water swimming, paddle boarding, fitness camps, crafting workshops, live DJs and inspiring talks.
And then there was the food.
What made this particular dish so perfect for the occasion was how well it reflected the spirit of the festival itself — nourishing food without compromise. The trout was glazed in a sweet and savoury miso dressing until beautifully caramelised, served alongside vibrant greens, nutty brown rice and a fresh ginger soy dressing that brought everything together.
As Jo cooked, we talked about simple ways to build healthier meals without losing flavour. From fermented miso and omega-rich fish to brassica vegetables and whole grains, every element on the plate had a purpose, but most importantly, it still felt comforting and indulgent.
That’s the kind of food people are really searching for now — meals that support wellbeing while still delivering proper flavour and enjoyment.
Watching Monica’s reaction after the first bite said it all really. A dish that ticked all the boxes.
Gluten Free Miso-Glazed Trout with Sesame Greens, Brown Rice & Ginger Soy Dressing
Ingredients
Trout and Glaze
- 2 fillets Trout skin on
- 1 tbsp White Miso Paste
- 1 tbsp Gluten Free Light Soy Sauce Kikkoman
- 1 tbsp Honey
- 1 tsp Sesame Oil
- 1 tsp Ginger grated
- 1 clove Garlic grated
Rice Base
- 150 g Brown Rice dry weight
- Pinch Salt
- 300 ml Water
Greens (Brassica Boost)
- Handful Tender Stem Broccoli
- 2-3 Pak Choi Halved
- 1 tsp Olive Oil
- 1 tsp Sesame Oil
Ginger Soy Dressing
- 1 tbsp Gluten Free Light Soy Sauce Kikkoman
- 1 tbsp White Rice Vinegar
- 1 tsp Ginger grated
- 1 tsp Honey
- 1 tbsp Olive Oil
Garnish
- 1 tbsp Toasted Sesame Seeds
- 2 Spring Onions finely chopped
Instructions
Cook and cool rice
- Absorption method:Rinse the rice well. Add rice and water to a pan with a pinch of salt.Bring to the boil.Cover with a lid and reduce to a very low simmer.Cook for 25–30 minutes without lifting the lid.Turn the heat off and leave to steam for 10 minutes before fluffing with a fork.
Make Miso Glaze
- Combine the glaze ingredients together and mix wellMiso is fermented — great for gut health and also contains natural phytoestrogens
Prep and cook the Trout
- Pat the Trout dry
- Brush generously with the glaze
- Heat a non stick frying pan over a medium heat
- Add a little oil and place trout skin side down for 3 to 4 minutes
- Flip trout and cook for a further 2 to 3 minutes
- Brush on extra glaze as the trout is finishing its cooking processYou want that glossy, lacquered finish“This is about building flavour without heavy sauces.”
Cook the greens
- Heat oil in a pan
- Add broccoli first for 2 to 3 minutes
- Add Pak Choi for a quick last toss
- Finish with sesame oilKeep them vibrant and slightly crisp“Brassica vegetables like broccoli help the body process oestrogen more efficiently.”
Make the dressing
- Combine dressing ingredients together in a bowl and whisk together
Serve
- Place cooled rice on a plate along with your trout, and greens, Drizzle over your dressing and garnish with the toasted sesame seeds and spring onions.
For more recipe checkout my Chinese Made Easy Cook Book
