Vietnamese caramel trout — trout fillets and bok choi braised in a glossy, savoury-sweet caramel sauce with fish sauce, chilli and ginger. Quick, fragrant and lovely over steamed rice.
- 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
Video
Preparation
- Put the sugar in a large shallow pan 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.
- Cover the pan with a lid and simmer for 4–5 minutes 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.
