Vietnamese-Style Trout

Add the sugar to a shallow pan with a splash of water. Gently heat and swirl the pan to dissolve the sugar, then bubble to make a golden syrup. Add the fish sauce, ginger and chilli, and splash in 1 tbsp of water and stir. Boil until syrupy again, then add the fish fillets skin-side down and the bok choi.
Cover the pan and simmer for 5 mins to cook the fish and wilt the bok choi. Remove from the heat and add a good squeeze of lemon. Scatter with more ginger, chilli and the chopped coriander, and serve with a heap of steamed rice.

15 mins

2 serving

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