Caramelised trout with salad

Recipe by: The Food Affectionist


  • 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


  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.