Vietnamese-Style Trout

Charmaine Lu -

  • 25g golden caster sugar
  • 1 tbsp Thai fish sauce
  • 1 sliced red chilli
  • Large piece of ginger, finely sliced
  • 2 fillets of rainbow trout or similar
  • 2 bok choi, halved
  • ½ lemon, juiced
  • Coriander and steamed rice to serve
  • Add the sugar to a shallow pan with a splash of water. Gently heat and swirl the pan to dissolve the sugar, then bubble to make a golden syrup. Add the fish sauce, ginger and chilli, and splash in 1 tbsp of water and stir. Boil until syrupy again, then add the fish fillets skin-side down and the bok choi.
  • Cover the pan and simmer for 5 mins to cook the fish and wilt the bok choi. Remove from the heat and add a good squeeze of lemon. Scatter with more ginger, chilli and the chopped coriander, and serve with a heap of steamed rice.
15 mins
2 serving