A seafood dish from the Vietnamese kitchen.
Ingredients
- 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.
- 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.
Source
This recipe is adapted from TheMealDB (id 53228), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=3MBbvrUtn74.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/vietnamese-caramel-trout.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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