TODAY’S RECIPE: Vietnamese caramel trout
SWEET, hot and salty. Serves: 2.
Ingredients
50g golden caster sugar 1 tbsp Thai fish sauce 1 red chilli, sliced Large piece of ginger, sliced 2 rainbow trout fillets 2 heads bok choi
Method
1 Put sugar in a large shallow pan with a splash of water. Heat gently, swirling pan, until sugar has dissolved. Increase heat and bubble until syrup turns dark amber. Add fish sauce, most of the chilli and ginger and 1 tbsp water. Boil until syrupy, then add fish fillets, skin-side down, and halved bok choi, cut-side down.
2 Cover pan with a lid and simmer for four minutes until fish is cooked and bok choi has wilted. Turn off heat, squeeze over lemon and scatter with remaining chilli, ginger and coriander. Serve with cooked rice.
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