Vietnamese caramel trout

• Golden Caster Sugar1¾ oz
• Fish Sauce1 tablespoon
• Red Chilli1 sliced
• Gingerlarge piece
• Rainbow Trout2
• Bok Choi2 heads
• LemonJuice of 1/2
• CorianderSprigs of fresh
• RiceSteamed

Instructions

1. 1

   Put the sugar in a large shallow pan, along with a small splash of water.

2. 2

   Heat gently, swirling the pan, until the sugar has dissolved.

3. 3

   Increase the heat and bubble the syrup until it turns a dark amber colour.

4. 4

   Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute.

5. 5

   Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.

6. 6

   Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted.

7. 7

   Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs.

8. 8

   Serve with rice.