This Asian-inspired fish dish is super-simple and easy; the sauce is a lovely spice-sweet combo. Since it’s been a while since we’ve cooked anything with brown sugar (we typically opt for coconut sugar, date paste, or omit the sweetener altogether) we went lighter than the recommended amount in the original recipe from BBC Good Food. Other than that, we stuck to the original script, and added steamed broccoli for good measure!
Vietnamese Caramel Trout
- 3 tbsp brown sugar
- 1 tbsp Fish sauce
- 1/2 jalapeno or red chili, finely sliced
- 2 tbsp fresh ginger finely sliced
- 2 rainbow trout 4 fillets
- 2 heads bok choy halved
- 1/2 fresh lemon juice
- 2 cups white rice cooked
- Prepare white rice to package instructions.
- Place the sugar in a large skillet along with a small spash of water. Heath gently over medium-low heat, swirling the pan until the sugar dissolves. Increase the heat and bubble the syrup until it turns a dark amber color.
- Add the fish sauce, chili, ginger, and 1 tablespoon of water. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi.
- Cover the skillet with a lid and simmer for 4-5 minutes until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon juice, and serve with rice.