Vietnamese Caramel Trout

Ingredients

• 100 g granulated sugar
• 2 tbsp fish sauce
• 2 red chili
• 2 inch ginger
• 4 rainbow trout fillets
• 4 head bok choy
• 1 lemon
• ¼ cup fresh cilantro (optional)
• 4 cup steamed rice

Steps

1. In a large shallow pan, combine sugar and a splash of water. Heat gently, swirling until sugar dissolves, then increase heat and bubble until it turns a dark amber caramel.
2. Carefully add fish sauce, most of the sliced chili and ginger, and 2 tablespoons of water to dilute. Boil again until the sauce is syrupy.
3. Add the trout fillets, skin-side down, and the bok choy, cut-side down, to the pan.
4. Cover the pan with a lid and simmer for 4-5 minutes, or until the fish is cooked through and the bok choy has wilted.
5. Remove from heat, squeeze the juice from the lemon over the dish, and scatter with the remaining chili, ginger, and fresh cilantro.
6. Serve immediately with steamed rice.