Vietnamese · Dinner · Medium
Vietnamese Caramel Trout
0.0 (0 ratings)- Total
- 30 min
- Prep
- 15 min
- Serves
- 2
- Calories
- 495
Amber caramel turns savory with fish sauce, ginger and chili, glazing trout and tender bok choy over steamed rice.
A small pan of caramel gives Vietnamese caramel trout a bittersweet glaze rather than a sugary coating. Fish sauce supplies salt and depth, and lemon juice brightens the sauce after the fish finishes steaming.
Watch the sugar closely once it starts coloring. Stop at amber and add the liquid carefully; dark brown caramel can turn bitter before the fish goes into the pan.
Method
Put sugar and 1 tbsp water in a wide skillet over medium heat. Swirl without stirring for until the syrup turns amber. Remove briefly from the heat and carefully add remaining water and fish sauce; it will bubble sharply.
Return to low heat, add ginger and half the red chili, and stir for until smooth. Add trout fillets skin-side down and baby bok choy. Cover and simmer for until the fish flakes easily and reaches 145°F.
Remove from the heat and add lemon juice. Spoon the glaze over the trout and serve with hot cooked rice, cilantro and remaining chili.
Forkue tips
- A light-colored pan makes the changing caramel color easier to see.
Storing and reheating
Refrigerate fish and rice separately for up to 2 days. Reheat gently with a splash of water to loosen the caramel sauce.
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Kitchen gear
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Vietnamese Caramel Trout: FAQ
Can I use salmon?
Yes. Similar-sized salmon fillets work well, though thick pieces need a longer covered simmer.
Why did the caramel harden?
Cool liquid can briefly seize the sugar. Keep it over low heat and stir until the lumps dissolve before adding fish.
How do I store and reheat Vietnamese Caramel Trout?
Refrigerate fish and rice separately for up to 2 days. Reheat gently with a splash of water to loosen the caramel sauce.
How long does Vietnamese Caramel Trout take?
About 30 min in total: 15 min prep and 15 min cooking.
What do I need to make Vietnamese Caramel Trout?
The key ingredients are fish sauce, red chili, ginger, trout fillets, baby bok choy and lemon juice, plus pantry basics.
Any tips for Vietnamese Caramel Trout?
A light-colored pan makes the changing caramel color easier to see.
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