Preheat air fryer to 400 degrees (you’ll use it in Step 3). Wash and dry produce. 

Cut broccoli into bite-size pieces if necessary. Thinly slice scallions.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Stir in garlic-ginger scallion paste. 

Keep rice covered off heat until ready to serve.

While rice cooks, toss broccoli in a large bowl with a large drizzle of olive oil, salt, and pepper.

Once air fryer has preheated, place broccoli in air fryer basket; air-fry until browned and slightly crispy, 5-8 minutes. (Work in batches if necessary.) 

While broccoli cooks, pat trout* dry with paper towels; season with salt and pepper. Brush with 1 TBSP orange sauce (2 TBSP for 4 servings). 

Once broccoli is done, transfer to a plate; coat air fryer basket with nonstick cooking spray. Add trout to basket; air-fry until cooked through, 5-8 minutes. (Work in batches if necessary.)

Divide rice, trout, and broccoli between shallow bowls. Drizzle trout with remaining orange sauce. Top with scallions and sesame seeds. Serve.