Preheat the oven to 180℃ and place the trout fillets in a shallow baking dish.

Mix the diced shallot, garlic, ginger, soy sauce, sweet chilli sauce, honey, sesame oil and mirrin together and pour over the fish so the fillets are completely covered.

Bake for ten minutes.

Meanwhile, prepare the pak choi. Cut a slice across the base so that the leaves separate.

Heat the sesame oil with a little cooking oil, add the garlic and fry for one minute.

Add the pak choi and fry until the leaves start to wilt.

Pour over the vegetable stock, cover the pan and cook for five minutes.

Serve the pak choi in a bowl, top with the cooked trout fillets and spoon over the juices.

Scatter over the sesame seeds, sliced red chilli and serve with some steamed rice.