Hairy Bikers' honey and soy glazed trout recipe
 Trout makes a good substitute for salmon in this Asian-inspired quick fish dish from the Hairy Bikers. Serve with garlic bok choi. 4 trout fillets, bones removed, skin scored1 tbsp vegetable oil1 tsp black sesame seeds2 spring onions, trimmed, halved and shredded lengthwaysfew sprigs of fresh coriander 4 trout fillets, bones removed, skin scored 1 tbsp vegetable oil 1 tsp black sesame seeds 2 spring onions, trimmed, halved and shredded lengthways few sprigs of fresh coriander 75ml/2½fl oz light soy sauce75ml/2½fl oz dark soy sauce2 tbsp rice wine vinegar50ml/2fl oz honey1 lime, juice only 1 orange, juice only 5cm/2in piece fresh root ginger, peeled and grated3 garlic cloves, grateddash sesame oil 75ml/2½fl oz light soy sauce 75ml/2½fl oz dark soy sauce 2 tbsp rice wine vinegar 50ml/2fl oz honey 1 lime, juice only 1 orange, juice only 5cm/2in piece fresh root ginger, peeled and grated 3 garlic cloves, grated dash sesame oil Method 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. 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. 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 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. 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.