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Method

1. In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer.

2. In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature.

3. Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours.

4. When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6.

5. Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through.

6. While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat.

7. Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side.