Vietnamese Caramel Trout

Ingredients

• 50 ggolden caster sugar
• 1 tbspfish sauce
• 1red chilli, sliced
• ginger, large piece, finely sliced or grated
• 2rainbow trout, fillets
• 2bok choi, halved lengthways
• 1/2lemon, juice of half
• coriander, fresh sprigs, to garnish
• rice, steamed, to serve

Method

1. 1

   Put the sugar in a large shallow pan with a small splash of water. Heat gently, swirling the pan, until the sugar dissolves. Increase the heat and bubble until the syrup turns a dark amber colour.

2. 2

   Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy.

3. 3

   Add the trout fillets skin-side down and the bok choi cut-side down. Cover the pan and simmer for 4–5 minutes until the fish is cooked through and the bok choi has wilted.

4. 4

   Turn off the heat, squeeze over the lemon juice, and scatter with the remaining chilli, ginger and coriander sprigs. Serve with steamed rice.