Vietnamese caramel trout

Vietnamese caramel trout

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(17 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…

  • 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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7th Apr, 2020
Very easy and very tasty. Added a few different things as I was using up bits in the fridge to make a meal with some trout fillets I had. Added sliced garlic, a sliced slightly wrinkled yellow pepper, some sliced spring onion which we’re needing used, 6 halved baby tomatoes and some cauliflower leaves as I didn’t have anything else. Great!
1st Jun, 2019
Really tasty (the heat of the chilli with the sweetness of the caramel sauce goes together famously). My only gripe is with the fish; trout is a pain in the backside to bone (I picked up 4 fillets and it took me about 10 minutes to bone them - I took out well over 100 bones). Next time, I may try with a tuna steak or seabass. Also, the pak choi (bok choi) comments from others - it does work out better to cook it separately (I separated the stems from the leaves - microwaved the chopped leaves for a minute to wild them and stir-fried the chopped stems) My other half has just been told to follow a low FODMAP diet, so I can see this one being a regular feature in our weekly menu.
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... :/
sjcraven's picture
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.


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