Rainbow Trout in Vietnamese Caramel Sauce

Delicate rainbow trout glazed in glossy caramel with fish sauce, hot red chili and ginger. This dish is prepared in a single skillet and served with rice and wilted bok choy.

Ingredients

• 50 g Cane sugar
• 1 tbsp Fish sauce
• 1 pcs Red hot chili pepper
• Ginger
• 2 pcs Rainbow trout
• 2 pcs Bok choy
• Lemon
• bunch Fresh cilantro
• Rice

Instructions

1. Place the sugar in a wide shallow skillet and add a small amount of water. Heat over medium heat, gently tilting the pan occasionally, until the sugar dissolves completely. Increase the heat and simmer the syrup until it turns dark amber. Add the fish sauce, most of the sliced chili pepper and grated ginger, then pour in 1 tablespoon of water to thin the sauce. Bring to a boil and simmer until the sauce thickens.
2. Place the trout fillets skin-side down and bok choy cut-side down in the caramel sauce. Cover the skillet with a lid and braise over low heat for 4–5 minutes until the fish is cooked through and the greens are wilted.
3. Turn off the heat and squeeze lemon juice over the dish. Sprinkle with the remaining chili pepper, ginger and fresh cilantro leaves. Serve with rice.