Vietnamese caramel trout
A Vietnamese seafood dish where trout is caramelized in a sweet-savory sauce with fish sauce, chili, and ginger, finished with bok choy and lemon, served with rice.
Pasos
- 1
Step 1: Put the sugar in a large shallow pan with a splash of water. Heat gently, swirling until the sugar dissolves; increase the heat and bubble the syrup until it turns dark amber. Add fish sauce, most of the chilli and ginger, then splash in 1 tablespoon water to dilute. Boil again until syrupy, then add the fish fillets (skin-side down) and the bok choy (cut-side down).
- 2
Step 2: Cover and simmer for 4-5 minutes until the fish is cooked and the bok choy has wilted. Remove from heat, squeeze over the lemon, and scatter with the remaining chilli, ginger and coriander sprigs. Serve with rice.
