Ingredients
- Golden Caster Sugar50 g
- Fish sauce15 ml
- Red chilli1 sliced
- Ginger1 large piece
- Rainbow Trout2 fillets
- Bok Choi2 heads
- LemonJuice of 1/2
- Coriander1 sprig
- Rice1 cup steamed
Substitutions
- Golden Caster Sugar: use coconut sugar or maple syrup for a less refined option.
- Fish Sauce: substitute with soy sauce or tamari for a vegetarian option.
- Rainbow Trout: replace with salmon or tofu for a different protein source.
- Bok Choi: use spinach or kale if bok choi is unavailable.
Instructions
Make Caramel Sauce
6 minIn a large shallow pan, mix golden caster sugar with just enough water to moisten it. Place the pan over medium heat and gently swirl it to help dissolve the sugar completely. Once dissolved, increase the heat to high and allow the mixture to bubble vigorously until it turns a rich, dark amber color, which usually takes about 5-7 minutes. Then, carefully add fish sauce, most of the sliced red chilli, and thinly sliced ginger to the caramel. To achieve a sauce-like consistency, dilute the mixture with 1 tablespoon of water and bring it back to a boil, stirring until syrupy. Finally, gently place the rainbow trout fillets in the pan, skin-side down, along with the bok choi, cut-side down, ensuring they are well coated in the sauce.
Simmer and Serve
4 minCover the pan with a lid to trap steam and let everything simmer for 4-5 minutes. During this time, the rainbow trout should become opaque and flake easily with a fork, while the bok choi wilts down. After cooking, remove the lid and squeeze the juice of 1/2 lemon over the fish and greens for a fresh kick. Garnish the dish with the remaining sliced red chilli, extra ginger, and fresh coriander sprigs for added flavor and color. Serve hot alongside a cup of steamed rice to soak up the delicious sauce.
FAQ
Yes, you can substitute fish sauce with soy sauce or tamari for a vegetarian option.