Vietnamese caramel trout

Name: Vietnamese caramel trout
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 50 g Golden Caster Sugar; 1 tablespoon Fish Sauce; 1 sliced Red Chilli; large piece Ginger; 2 Rainbow Trout; 2 heads Bok Choi; Juice of 1/2 Lemon; Sprigs of fresh Coriander; Steamed Rice

A classic Vietnamese seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

388

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Vietnamese Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/vietnamese-caramel-trout

Ingredients

50 gGolden Caster Sugar
1 tablespoonFish Sauce
1 slicedRed Chilli
large pieceGinger
2Rainbow Trout
2 headsBok Choi
Juice of 1/2Lemon
Sprigs of freshCoriander
SteamedRice

Instructions

01
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.
02
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.