Description
Vietnamese caramel trout with a rich, sweet-savory sauce and fresh herbs, perfect over steamed rice for a deliciously aromatic meal.
Ingredients
- Trout Fillets: 2 large fillets, cleaned and scaled
- Sugar: 4 tablespoons
- Fish Sauce: 3 tablespoons
- Garlic: 3 cloves, finely minced
- Shallots: 2 small, thinly sliced
- Fresh Ginger: 1 teaspoon, grated
- Water: 1/4 cup
- Black Pepper: 1/2 teaspoon, freshly ground
- Green Onions: 2 stalks, chopped
- Fresh Cilantro: A handful, chopped
Instructions
- Preheat a non-stick skillet over medium heat.
- In a small saucepan, combine sugar and water, cooking until golden caramel forms.
- Add minced garlic, shallots, and ginger to the caramel, stirring gently to release aromas.
- Place trout fillets in the skillet and pour the caramel sauce evenly over them.
- Simmer gently for 8-10 minutes, spooning sauce over the fish to coat evenly.
- Sprinkle black pepper, green onions, and cilantro over the cooked trout.
- Serve immediately over steamed rice or your preferred base and enjoy.
Notes
- Caramelize sugar slowly to prevent bitterness.
- Pat fish dry before cooking to ensure even searing.
- Adjust sweetness or saltiness to taste.
- Use fresh herbs for garnish just before serving for best flavor.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 70mg