Vietnamese caramel trout
If you've got fish sauce, red chilli and rainbow trout, you're most of the way to this Vietnamese seafood: about 65 minutes of cooking across 8 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- 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.
- 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.
You'll use: Pan Β· Saucepan
Watch how it's made
Hosted on YouTube β pressing play loads content from YouTube.
Ingredient substitutions
- Fish Sauce
- soy sauce + a pinch of salt
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
What to serve with Vietnamese caramel trout
Tips & common questions
How long does Vietnamese caramel trout take to make?
About 65 minutes from start to finish β an estimate based on the 8 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of fish sauce?
Try soy sauce + a pinch of salt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Vietnamese caramel trout via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.