Vietnamese Caramel Trout
Rainbow trout cooked in a dark caramel and fish sauce glaze with bok choi, chilli, ginger, lemon, and coriander.
- 25 min
- 520 kcal
- Pescatarian
- Vietnamese
- Seafood
Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.
Ingredients
For 2 servings
Tap what you already have.
Steps
-
Step 1:
Put the sugar in a large shallow pan with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved.
-
Step 2:
Increase the heat and bubble the syrup until it turns a dark amber colour.
-
Step 3:
Add the fish sauce and most of the chilli and ginger, then splash in 1 tbsp water to dilute.
-
Step 4:
Boil again until syrupy, then add the fish fillets skin-side down and the bok choi cut-side down.
-
Step 5:
Cover the pan with a lid and simmer for 4–5 minutes, until the fish is cooked and the bok choi has wilted.
4–5 min -
Step 6:
Turn off the heat, squeeze over the lemon, and scatter with the remaining chilli, ginger, and coriander sprigs.
-
Step 7:
Serve with rice.
Cooking this again? Keep it in Mellowpan.
Save it to your Cookbook, add it to any week, and its ingredients join one list everyone at home shops from, in the sizes your store sells.
Already have the app? Search for it in Discover.
