Vietnamese caramel trout

Method 1

Ingredients

50g golden caster sugar

1 tbsp Thai fish sauce

1 red chilli

finely sliced

large piece of ginger

finely sliced

2 rainbow trout

fillets

2 heads bok choi

halved

juice ½ lemon

coriander

sprigs

steamed rice

to serve

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.

Method 2

Ingredients:

- 2 trout fillets

- 1/4 cup of sugar

- 1/4 cup of fish sauce

- 1/4 cup of water

- 2 cloves of garlic, minced

- 1 small shallot, sliced

- 1 tablespoon of vegetable oil

- 1 red chili, sliced

- A handful of fresh cilantro, chopped

Instructions:

1. In a small bowl, mix the sugar, fish sauce, and water together to make the caramel sauce.

2. Heat the vegetable oil in a pan over medium heat and add the garlic and shallot. Cook until fragrant.

3. Add the caramel sauce to the pan and bring to a simmer.

4. Place the trout fillets in the pan, skin side down, and cook for about 5-7 minutes or until the fish is cooked through.

5. Add the chili and cilantro on top of the fish and serve hot with rice.

Comments

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