Vietnamese caramel trout

A traditional Vietnamese dish in the Seafood classification, featuring 9 distinct ingredients. Follow the measured proportions below for authentic results.

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Recipe Reference #53228

Ingredients

0/9 prepped

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

Preparation Instructions

Read all instructions before beginning prep work.

step 1 Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.

step 2 Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.