Vietnamese caramel trout

Name: Vietnamese caramel trout
Prep time: 19 min
Cook time: 30 min
Total time: 49 min
Yield: 4 servings
Ingredients: 50 g Golden Caster Sugar; 1 tablespoon Fish Sauce; 1 sliced Red Chilli; 1 large piece Ginger; 2 Rainbow Trout; 2 heads Bok Choi; 1 Juice of 1/2 Lemon; 1 Sprigs of fresh Coriander; 1 Steamed Rice

49 min · Serves 4 · By TheMealDB Import

Vietnamese
Seafood
Dinner

Vietnamese, Seafood

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

50 gGolden Caster Sugar
1 tablespoonFish Sauce
1 slicedRed Chilli
1 large pieceGinger
2 Rainbow Trout
2 headsBok Choi
1 Juice of 1/2Lemon
1 Sprigs of freshCoriander
1 SteamedRice

Method

Prep 19 min · Cook 30 min

1Put 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.
2Cover 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.