Vietnamese caramel trout
Community· not yet ratedSeafood
✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)⚠ Contains Meat
Ingredients
Added Sweeteners1
Golden Caster Sugar50 gmissing
Baking & Cooking3
Red Chilli1 slicemissing
Bok Choi2 piecemissing
Rice1 piecemissing
Fish2
Fish Sauce1 tablespoonmissing
Rainbow Trout2 piecemissing
Fruits1
Lemon1 piecemissing
Spices & Herbs2
Ginger1 gmissing
Coriander1 gmissing
Nutrition (per serving)
≈ Estimated274Calories
5gProtein
46gCarbs
3gFat
Instructions
1
step 1
2
Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.
3
step 2
4
Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.
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