Vietnamese caramel trout

Vietnamese caramel trout

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Moderately easy

Servings

Serves 2

A caramel base balances out the hot and salty ingredients of this Asian-inspired one-pan fish dish for two

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
301
protein
31g
carbs
28g
fat
8g
saturates
2g
fibre
2g
sugar
27g
salt
1.9g

Ingredients

  • 50g golden caster sugar
  • 1 tbsp Thai fish sauce
  • 1 red chilli, finely sliced
  • large piece of ginger, finely sliced
  • 2 rainbow trout fillets
  • 2 heads bok choi, halved
  • juice ½ lemon
  • coriander sprigs
  • steamed rice, to serve

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, March 2014

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Comments

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dirtyoldgreg's picture

But it looks slimy tho... :/

sjcraven's picture
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Really great dish - easy, delicious and quite pretty to look at, with all the different colours!

I have made this a number of times, all with different fish varieties - as long as it is a firm fleshed fish, it works...

Make sure you have a small jug of water handy for when the recipe asks for a tablespoon - I add a little more as the heat of the caramel almost instantly evaporates the water and hardens the mix - a little more water prevents this and you can cook it down for a few more mins to get back to a syrup.

I used sticky thai rice to serve - works well with the textures and the rice holds onto the syrup really well.

This recipe is now a firm fave in our house.

sia_lock's picture

Five Stars! Delicious! Definitely one to add to the repertoire

joanna1972's picture
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Totally delicious! And perfect length of cooking after a day at work.

harriettsara's picture

Five stars!
I love this dish! It's no show stopped but very yummy. I'll cook this frequently, and I have high standards and a fussy partner!
I served it with spring onion rice which very much complimented the fish.

cocktailcate's picture

Wow, that was sesational! Just made this and adapted it slightly as I'm vegetarian. Swapped fish sauce for soy sauce and the fish for tofu (salmon for hubby) and it was gorgeous! Will definitely be making again, thank you!

halcyondays's picture

Very easy.I made it with rainbow trout last night, but it also works well with pork steaks. I gave it 3 stars,as it is a simple everyday dish, nothing fantastic, but very good.
I agree with panniejay's comment

ahrb's picture
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Delicious. I also made it with salmon as that is what I could get hold of and it was amazing- even my family, who don't normally like fish are asking for it again- when I will use trout.

pammiejay's picture
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Nice midweek dinner, quick, easy and tasty. I used salmon fillet instead of trout which worked well. Only reason I'm not giving this 5 stars is that I think it is very good, just not amazing!

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