Vietnamese-Style Caramelized Trout
A delicious trout coated in a fish sauce caramel, accented with fresh ginger and chili. A flavorful and spicy dish inspired by Vietnamese cuisine, served with bok choy and steamed rice for an authentic and balanced meal.
🛒 Ingredients
2 servings
- 1/4 cup light brown sugar
- 1 tbsp fish sauce
- 1 red chili, minced
- 1 large piece fresh ginger, minced
- 2 whole rainbow trout or fillets
- 2 heads bok choy
- Juice of 1/2 fresh lemon
- Fresh cilantro sprigs
- Cooked steamed white rice
Watch the original video
Watch on TikTokDirections
- 1
Pour the sugar into a large, shallow skillet with a splash of water. Heat gently, swirling the pan until the sugar is completely dissolved.
- 2
Increase the heat and let it bubble until it reaches a dark caramel color.
- 3
Add the fish sauce, most of the chili and ginger, and 1 tablespoon of water to thin it out. Let it bubble again until it reaches a syrupy consistency.
- 4
Place the trout skin-side down and the bok choy cut-side down. Cover with a lid and simmer for 4-5 minutes until the fish is cooked through and the vegetables are tender.
- 5
Turn off the heat, squeeze the lemon juice over the top, and garnish with the remaining chili, ginger, and cilantro.
- 6
Serve immediately with steamed rice.
💡 Chef's Tip
For best results, use fresh trout. Do not overcook the fish so it remains moist. The caramel can be prepared in advance and reheated just before adding the fish.
