Trout in a Vietnamese Caramel Sauce

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This trout in a Vietnamese caramel sauce has a mix of sweet and salty taste that comes from the Thai fish sauce (or nam pla). Other fish may be substituted as desired.

Preparation time: 20 mins
Cooking time: 15 mins

Serves: 8+


1 cup sugar
1/4 cup water

1/2 cup nam pla (Thai fish sauce), plus more to taste
1/2 cup water

3 or 4 medium shallots, sliced (about 1/2 cup)
freshly ground black pepper
2 limes, juiced

1.5 lbs trout, filleted about 2-3 inches wide pieces

1 cup fresh cilantro, chopped


Combine nam pla and 1/2 cup water and set aside.

Combine sugar and 1/4 c water in high sided pot over medium heat, shaking pan gently until sugar is completely dissolved. Continue cooking without disturbing until mixture begins to darken and caramelize. Watch mixture closely as once it starts to caramelize it can darken and burn very quickly.

Once mixture reaches desired caramelization, add nam pla mixture to stop caramelizing. Turn heat up to medium-high and continue cooking until caramel melts into the liquid.

Note: The fish sauce may be transferred to a jar or other vessel if you won't be using it all or plan to use it at a later date.

Transfer the sauce to a large skillet (paella pan works well) and heat until bubbling.

Add the shallots and cook until softened.

Add the black pepper and lime juice.

Add the trout (or other fish) to the sauce. Reduce heat to low and cover. Simmer until fish is done. About 15 minutes.

Plate and garnish with cilantro. Top with extra sauce.


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