Vietnamese caramel trout

Begin by placing 50 grams of golden caster sugar into a large, shallow pan along with a small splash of water. Heat gently over medium-low heat, gently swirling the pan to help the sugar dissolve evenly. As the sugar melts, watch carefully as the syrup begins to bubble and gradually turns a rich dark amber color, signaling the perfect caramel base. Next, carefully stir in 1 tablespoon of fish sauce, most of the sliced red chili, and a generous piece of chopped ginger. Add a splash (about 1 tablespoon) of water to slightly dilute the intense caramel, then return the mixture to a gentle boil until it thickens to a syrupy consistency. Place the two rainbow trout fillets, skin-side down, into the caramel sauce along with the two heads of bok choi cut-side down. This allows the sauce to infuse the fish and vegetables with delightful flavor. Cover the pan with a lid and let everything simmer gently for 4 to 5 minutes. During this time, the fish will cook through to a tender, flaky perfection while the bok choi wilts just enough to retain some bite and freshness. Once cooked, turn off the heat and squeeze the juice of half a lemon over the fish and vegetables, adding a lovely citrus brightness. Scatter the remaining red chili slices, fresh ginger strips, and sprigs of coriander over the top for an aromatic finish. Serve immediately with steamed rice to soak up every drop of the luscious caramel sauce. For best results, work quickly once the caramel turns amber—avoid burning by paying close attention to the sugar as it cooks. If you prefer less heat, adjust the chili amount to taste, or remove the seeds for milder spice.