Caramelised trout with salad

Recipe by: The Food Affectionist

INGREDIENTS

• 400g rainbow trout fillet, cut into edible pieces
• 5 tbsp sugar
• 1 tbsp water
• 5 tbsp fish sauce
• 1 small knob of ginger, finely julienned
• 3 cloves garlic, smashed
• 1 tsp peppercorns

Salad ingredients

• 1 small continental cucumber, julienned
• 1 granny smith apple, julienned
• 1 carrot, finely julienned
• 1/2 cup coriander, chopped
• 1/2 cup Vietnamese mint, chopped
• 3 tbsp lemon juice
• 1-2 birds eye chili, thinly sliced

METHOD

1. Heat a medium sized pan, and add sugar and water. Cook until sugar dissolves. Stir in ginger, garlic, and peppercorns, and continue cooking until the sugar caramelises into a golden colour. Reduce heat, stir in the fish sauce, and cook for 5 minutes.
2. Turn up the heat and add the trout pieces skin down to the bubbling sauce. Cook until the trout turns colour and flip them over. Cook for a couple more minutes and remove the pan from the heat.
3. Combine the salad ingredients and add caramelised trout and sauce to the salad.
4. Serve with steamed rice.