Vietnamese caramel trout

Method5 steps · about 20 min

1. 1

   Step 1: In a wide, shallow pan, gently heat the sugar with a small splash of water, swirling until dissolved.

   Uses 50 g golden caster sugar · A small splash of water to dissolve the sugar

2. 2

   Step 2: Raise the heat until the syrup becomes dark amber. Carefully add the fish sauce, most of the chilli and ginger, keeping some for finishing, and the separate tablespoon of water (1 tbsp).

   Uses Dissolved sugar syrup · 1 tbsp Thai fish sauce · 1 red chilli, finely sliced, divided · A large piece of fresh ginger, finely sliced, divided · 1 tbsp water to dilute the caramel

3. 3

   Step 3: Boil the caramel again until syrupy. Add the two trout fillets skin-side down and the halved bok choi (2 heads) cut-side down.

   Uses Seasoned caramel sauce · 2 rainbow trout fillets · 2 heads bok choi, halved

4. 4

   Step 4: Cover and simmer for 4–5 minutes, until the fish is cooked through and the bok choi has wilted. Turn off the heat. Finish with the half-lemon juice, reserved chilli and ginger, and coriander sprigs.

   Simmer Fish · 5 minUses Trout fillets and bok choi in the caramel · Juice of ½ lemon · 1 red chilli, finely sliced, divided · A large piece of fresh ginger, finely sliced, divided · Fresh coriander sprigs, to finish

5. 5

   Step 5: Serve the cooked trout and bok choi with ready steamed rice.

   Uses Finished caramel trout and bok choi · Steamed rice, ready to serve, as needed