Heat a large non-stick casserole dish over medium heat. Add oil, onion and garlic; cook 3 minutes or until soft. Add mushrooms, cook 1 minute; add barley, barbeque Asian seasoning sauce and stock. Cover with lid and bake for 40 - 45 minutes.
Place trout fillets on top of the risotto, squeeze over lemon juice and stir. Replace lid and bake a further 15 minutes.
Flake the trout into large pieces and gently combine with the barley risotto.
