Vietnamese caramel trout
Vietnamese caramel sauce achieves its distinctive depth through the careful balance of burnt sugar and funky fish sauce, creating a glaze that tastes simultaneously sweet, salty, and umami-rich. This technique, called kho, transforms simple ingredients into something complex. The trout's delicate flesh absorbs these layered flavors beautifully, while fresh bok choi and coriander cut through richness with sharp, clean notes. It's a dish that demonstrates how Vietnamese cooking builds sophistication from restraint.
Instructions
step 1 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. step 2 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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