A caramel base is a cornerstone for savoury Vietnamese cooking – it balances out the other hot and salty ingredients and creates a deeply flavoured sauce.
SERVES 2 – 20 minutes
– 50g/2oz golden caster sugar.
– 1 tbsp Thai fish sauce.
– 1 red chilli, finely sliced.
– large knob ginger, peeled and finely sliced.
– 2 rainbow trout fillets, skin on.
– 2 heads pak choi, halved.
– juice ½ lemon.
– a few coriander leaves, to garnish.
– steamed rice, to serve.
Step 1:Put the sugar in a large shallow pan with a lid 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 tablespoon water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the pak choi, cut-side down.
Step 2:Cover the pan with the lid and simmer for 4–5 minutes until the fish is cooked and the pak choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli and ginger and the coriander leaves. Serve with steamed rice.
Note : PER SERVING 301 kcals, protein 31g, carbs 28g, fat 8g, sat fat 2g, fibre 2g, sugar 27g, salt 1.9g