- 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
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…
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.
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.