A caramel base balances out the hot and salty ingredients of this Asian-inspired one-pan fish dish for two
Prep:5 mins
Serves 2
50g golden caster sugar1 tbsp Thai fish sauce1 red chilli, finely slicedlarge piece of ginger, finely sliced2 rainbow trout fillets2 heads bok choi, halvedjuice ½ lemoncoriander sprigssteamed rice, to serve
STEP 1Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.STEP 2Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.
