Vietnamese caramel trout
Vietnamese caramel trout — a classic Vietnamese seafood dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Vietnamese, Dinner
Ingredients
- 50 g golden caster sugar
- 1 ml fish sauce
- 1 pcs red chilli
- 1 pcs piece ginger
- 2 pcs rainbow trout
- 2 pcs heads bok choi
- 1 pcs juice of 1/2 lemon
- 1 sprig of fresh coriander
- 1 pcs steamed rice
Instructions
- Add the sugar and a small splash of water to a large shallow pan.
- Warm gently over low heat, tilting and gently swirling the pan, until the sugar has dissolved.
- Raise the heat and let the syrup bubble away until it develops a dark amber colour.
- Stir in the fish sauce and most of the chilli and ginger, then add 1 tbsp water to loosen the mixture.
- Return to a boil and continue cooking until the sauce becomes syrupy.
- Arrange the fish fillets in the pan, skin-side down, and place the bok choi cut-side down.
- Cover with a lid and simmer for 4–5 minutes, until the fish is cooked through and the bok choi has wilted.
- Switch off the heat, squeeze over the lemon, and scatter with the remaining chilli, the remaining ginger and coriander sprigs.
- Serve immediately with rice.