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Trout in caramel sauce • Intimacy On The Plate

Trout in caramel sauce

Trout in caramel sauce

Trout in caramel sauce


  • 1 trout
  • 4fl.oz (125ml) of water
  • 3oz (80g) of sugar
  • 3 tablespoons of fish sauce
  • 1 small onion
  • 5-6 small chili peppers
  • 1 small ginger root
  • Black ground pepper
  • Salt


  1. Wash, scale, and gut the trout. Cut it into portions. Combine half the water with the sugar and put over high heat without stirring. Boil for 5 minutes. When the sugar begins to turn into caramel, remove the pan from heat. Add the remaining water, fish sauce, and salt. Put the pan back over the fire, reducing the heat to medium. Cut the onions into rings and add them to the caramel. Add the trout, peppers cut into strips, and chopped ginger. Stew the dish with the lid closed for 20 minutes. Flip the fish pieces and stew them for another 15 minutes.
  2. Serving: Put the trout pieces on individual dishes and generously cover them with sauce. Place the chili peppers beside the fish.
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