A taste of the Far East: Vietnamese trout with a scrummy caramel sauce

We're suckers for Vietnamese cuisine, and this dish is top of our must-try list this summer. Doesn't it look and sound totally delish?  The combination of the sweet and sticky caramel base with the hot and salty fish is to die for. Serve with some chilli rice or a quick salad to complete this tasty soul food dish. Check out the simple recipe below! Serves 2  Ingredients:

• 100g Siúcra Rich Dark Brown Sugar
• Zest & juice of 2 limes
• 2 inches ginger root, grated
• 2 red chillies, finely chopped
• 2 tablespoons fish sauce
• 1 teaspoon coconut oil
• 2 sea trout fillets
• 4 scallions

Method:

1. Put the sugar and 4 tablespoons of cold water into a pot and stir to dissolve over a medium heat.
2. Bring to the boil and then reduce heat and allow to simmer for about 3 – 4 minutes.
3. Turn off the heat and add the lime juice and zest, ginger, chillies and fish sauce.
4. Turn the heat back on and heat the sauce for another 2 minutes on a low heat.
5. Meanwhile heat the coconut oil in a large frying pan. Then add the fish flesh side down. Cook for 3 minutes until beginning to turn golden then flip over and cook for another 3 minutes.
6. Once the fish is cooked remove from your pan and place on your serving dish. Pour over the sauce and garnish with some scallion curls.

To make the scallion curls: Cut each scallion into thirds and then cut each third into fine strips. Put some ice cubes into a bowl of water. Add the scallion strips and within a few minutes they will curl. For more information on Siúcra products and recipes click here or visit their Facebook or Instagram pages.