Vietnamese Caramel Trout
Succulent trout fillets glazed in a fiery sweet-salty caramel with crunchy wilted bok choi.
Ingredients
50g golden caster sugar1kg
1 tbsp fish sauce200ml
1 red chilli, sliced50g
30g fresh ginger, julienned100g
2 rainbow trout fillets2 pack
2 heads pak choi, halved2 pack
juice of 1/2 lemon1
sprigs of fresh coriander25g
150g steamed jasmine rice, to serve500g
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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £3.94 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.24 est. · serves 2