Vietnamese caramel trout
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Vietnamese
- Course
- Main
- Ready in
- 20 min
- Effort
- Some steps
Ingredients
×1
- 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
Method
- 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.
Tags
- seafood
- spicy
- rice
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.