Vietnamese caramel trout
An easy Vietnamese dinner made with seafood. Ready in about 28 minutes. Difficulty: easy.
- 23 minPrep (about)
- 5 minCook (about)
- 28 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- Steamed rice Shopping tip: Jasmine rice.
Fresh & other
- 1 ¾ oz golden superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- large piece ginger
- 2 rainbow trouts
- 2 bok chois
- Juice of ½ lemon
- Sprigs of fresh cilantro
Sauces & oils
- 1 tbsp fish sauce
How to make it
Steps in our own plain words.
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Put the sugar in a big shallow pan, along with a little splash of water.
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Heat, swirling the pan, till the sugar has dissolved.
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Increase the heat and bubble the syrup till it turns a dark amber colour.
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Add the ginger, most of the chilli and fish sauce.
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Splash in 1 tbsp water to dilute.
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Boil again until syrupy.
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Add the bok choi, skin-side down and fish fillets.
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Cut-side down.
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Cover the pan with a lid.
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Simmer for 4-5 mins till your fish is cooked plus the bok choi has wilted.
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Turn off the heat, squeeze over your lemon and scatter with the coriander sprigs, ginger and the remaining chilli.
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Serve with rice.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.