The BBC Good Food logo
Vietnamese caramel trout

Vietnamese caramel trout

By
A star rating of 4.5 out of 5.20 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

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

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal301
low infat8g
saturates2g
carbs28g
sugars27g
fibre2g
protein31g
salt1.9g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.20 ratings
Advertisement
Advertisement
Advertisement

Sponsored content