Vietnamese Caramel Trout

We had a really quiet day today which didn’t consist of any more than watching TV and making this delicious dinner.

This is yet another recipe from BBC Good Food and can be found here. A little effort recipe that looks and tastes amazing.

Put some sugar in a pan and add a splash of water. Gently heat, swirling the pan, until the sugar dissolves.

Turn up the heat and bubble until it turns a dark amber colour.

Add fish sauce, a finely sliced chilli and finely sliced ginger (reserving a little of each for garnish), then pop in another splash of water.

Boil until syrupy, then add the trout fillets, skin-side down, and the pak choi, cut-side down.

Pop the lid on and simmer for about five minutes until the fish is cooked though and the pak choi has wilted.

Remove from the heat, squeeze over some lemon juice and scatter with the remaining chilli and ginger.

We served ours with basmati & wild rice with finely sliced spring onion.

TWD_2906_Caramel_Trout

Using GINGER, RED CHILLI, FISH SAUCE, LEMON, SUGAR, PAK CHOI, RAINBOW TROUT, BASMATI WILD RICE and SPRING ONION…

This was dinner…29th June 2014

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