Jacqui Alwill’s Miso Trout

Jacqueline Alwill from The Brown Paper Bag shares a special dish inspired by her childhood living in Japan – which she credits as having a monumental impact on her life.

Many people make me who I am; my friends, my family, my mini human (Jet) and the insane community I have surrounding me through my work. But, when I think about the people who have sculpted who I am today, it is absolutely my two incredible parents. They have been without doubt the strongest and most supportive people to me and I am forever grateful for everything they do.    

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·         2 pieces of ocean trout, 100g each
·         1 tablespoon shiso leaves *

Miso Drizzle:

·         1 tablespoon white miso paste
·         2 teaspoons tamari **
·         1 tablespoon apple cider vinegar
·         1 tablespoon sesame oil
·         1 tablespoon maple syrup

Ohitashi Spinach:

·         100g baby spinach leaves
·         olive oil
·         1 tablespoon crushed walnuts
·         1 teaspoon tamari
·         Sea salt


  1. Preheat oven to 180C and line a baking tray with greaseproof paper.
  2. Season salmon with sea salt and place trout in the oven, skin side down, and cook for 6 minutes (for medium rare).
  3. Whilst salmon is cooking whisk together the ingredients for miso drizzle in a small bowl and set aside.
  4. Remove trout from oven and allow to rest for a couple of minutes while you prepare the spinach.
  5. Heat a dollop of olive oil in a large frying pan on medium heat. Add the spinach.
  6. Use tongs to toss the spinach until it is wilted.
  7. Remove from heat and toss through the crushed walnuts, tamari and season with sea salt.
  8. To serve, place ohitashi spinach slightly off centre on the plate.
  9. Spoon half the miso onto plate to the side of the spinach.
  10. Place trout over miso and spinach and then drizzle the remainder of the miso over the fish.
  11. Dot the plate with shiso leaves and serve.

* Shiso is a widely used Asian herb, belonging to the mint family. You can replace Shiso with basil or mint.

** Tamari is a thick sauce, similar to soy sauce. It is readily available in the continental aisle of most supermarkets, or specialty Asian grocers.

Reserve Adelaide Hills Chardonnay

Reserve Adelaide Hills Chardonnay

The perfect accompaniment

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