Vietnamese caramel trout

Vietnamese caramel trout

  • 1
  • 2
  • 3
  • 4
  • 5
(6 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g golden caster sugar
  • 1 tbsp Thai fish sauce
  • 1 red chilli, finely sliced
  • large piece of ginger, finely sliced
    Ginger

    Ginger

    jin-jer

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

  • 2 rainbow trout fillets
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 2 heads bok choi, halved
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    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

    Rice

    r-eye-s

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dave6376
7th Jan, 2015
3.8
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.
dirtyoldgreg
30th Sep, 2014
But it looks slimy tho... :/
sjcraven
8th Aug, 2014
5.05
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
1st Jun, 2014
Five Stars! Delicious! Definitely one to add to the repertoire
joanna1972
12th Apr, 2014
5.05
Totally delicious! And perfect length of cooking after a day at work.
harriettsara
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.
cocktailcate
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!
halcyondays
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
ahrb
12th Mar, 2014
5.05
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
6th Mar, 2014
3.8
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.