Vietnamese Caramel Trout

Steps

1. In a large shallow pan, combine golden caster sugar with a small amount of water. Heat gently while swirling the pan until the sugar dissolves. Increase the heat and let the syrup bubble until it reaches a dark amber color. Add fish sauce, most of the sliced red chilli, and ginger. Dilute with 1 tablespoon of water, then boil again until syrupy. Add rainbow trout fillets, skin-side down, along with the bok choi, cut-side down.
2. Cover the pan with a lid and let it simmer for 4-5 minutes, or until the fish is cooked through and the bok choi has wilted. Remove from heat, squeeze the juice of 1/2 lemon over the dish, and sprinkle with the remaining chilli, ginger, and fresh coriander sprigs. Serve with steamed rice.