Vietnamese caramel trout
Alright, folks, let me tell you about my Vietnamese caramel trout recipe. It's a real winner, I promise! Ingredients: - Golden Caster Sugar - Fish Sauce - Red Chilli - Ginger - Rainbow Trout - Bok Choi - Lemon - Coriander - Rice Instructions: 1. I start by melting some sugar in a pan until it's a dark, gooey caramel. Then, I add in fish sauce, chilli, and ginger for that extra kick. Once it's all bubbly and delicious, I toss in the trout and bok choi. 2. While that's cooking, I whip up some rice and chop up some lemon and coriander for garnish. Now, here's a little tip from me to you: be careful with that caramel! One time, I got a bit distracted and burnt it to a crisp. Let's just say, smoke alarms and caramel do not mix well! So, there you have it - a dish that's sweet, savory, and a little bit spicy. Trust me, your taste buds will thank you for this one!
Ingredients
- Golden Caster Sugar50g
- Fish Sauce1 tablespoon
- Red Chilli1 sliced
- Gingerlarge piece
- Rainbow Trout2
- Bok Choi2 heads
- LemonJuice of 1/2
- CorianderSprigs of fresh
- RiceSteamed
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!