Vietnamese caramel trout

Vietnamese caramel trout

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(10 ratings)

Prep: 5 mins Cook: 15 mins

More effort

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

  • Gluten-free

Nutrition: per serving

  • kcal301
  • fat8g
  • saturates2g
  • carbs28g
  • sugars27g
  • fibre2g
  • protein31g
  • salt1.9g
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  • 50g golden caster sugar
  • 1 tbsp Thai fish sauce
  • 1 red chilli, finely sliced
  • large piece of ginger, finely sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 rainbow trout fillets



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 2 heads bok choi, halved
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • coriander sprigs
  • steamed rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

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Comments, questions and tips

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Agnė Račkauskytė's picture
Agnė Račkauskytė
16th Jun, 2018
Very light, tasty dish, nice to serve your guests. The only minus is that I am a bit doubt about the calories estimated. I guess it should be more as the sugar and fish only should be more than 300 kcal per person. Thanks!
23rd May, 2017
Very fresh and healthy tasting. Have made this twice now with trout and sea bass fillets, both worked well. I used sliced sweet heart cabbage as couldn't find bok choi. Did steam it a bit first. Also put some bean sprouts in at the end.
dave6376's picture
7th Jan, 2015
Quick, delicious and not difficult. After cooking it several times I've decided it's better to steam the bok choi separately for 2-3 minutes instead of putting it in with the fish which I found always left it undercooked.
30th Sep, 2014
But it looks slimy tho... :/
8th Aug, 2014
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.
1st Jun, 2014
Five Stars! Delicious! Definitely one to add to the repertoire
12th Apr, 2014
Totally delicious! And perfect length of cooking after a day at work.
29th Mar, 2014
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.
19th Mar, 2014
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!
14th Mar, 2014
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


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