Vietnamese caramel trout

Seafood · Vietnamese classic.

Ingredients

• 50g Golden Caster Sugar
• 1 tablespoon Fish Sauce
• 1 sliced Red Chilli
• large piece Ginger
• 2 Rainbow Trout
• 2 heads Bok Choi
• Juice of 1/2 Lemon
• Sprigs of fresh Coriander
• Steamed Rice

Method

1. Continue cooking — Put the sugar in a large shallow pan, along with a small splash of water.
2. Heat the pan — Heat gently, swirling the pan, until the sugar has dissolved.
3. Heat the pan — Increase the heat and bubble the syrup until it turns a dark amber colour.
4. Add ingredients — Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute.
5. Bring to a boil — Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.
6. Simmer — Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted.
7. Heat the pan — Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs.
8. Serve — Serve with rice.

More Vietnam recipes

• Phở Bò
• Bánh Mì
• Bún Chả
• Gỏi Cuốn
• Cơm Tấm
• Bánh Xèo