Honey and soy glazed trout
Trout makes a good substitute for salmon in this Asian-inspired quick fish dish from the Hairy Bikers. Serve with garlic bok choi.
For the trout
For the marinade
Whisk together all of the marinade ingredients in a wide bowl, making sure that the honey dissolves into the liquid. Add the trout fillets and submerge them in the marinade. Leave for at least 30 minutes.
Remove the trout from the marinade and pat dry with kitchen towel. Heat the oil in a large frying pan. Cook the trout skin-side down for 3–4 minutes until you can see the flesh is cooked at least half way up the sides. Flip over and cook for another 1–2 minutes – it should remain slightly pink in the middle.
Remove the trout from the pan to a serving plate. Pour the marinade into the pan, bring to the boil and leave to bubble until reduced down to a syrupy sauce. Brush the sauce over the trout and sprinkle over the sesame seeds, spring onions and coriander. Serve any remaining marinade as an accompanying sauce.