Vietnamese caramel trout

1. Put the sugar in a large shallow pan with a small splash of water. Heat gently, swirling the pan, until the sugar dissolves. Turn up the heat and let the syrup bubble until it darkens to a deep amber. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to loosen it. Bring back to a syrup, then lay in the fish fillets skin-side down and the bok choi cut-side down.
2. Cover with a lid and simmer for 4 to 5 minutes, until the fish is cooked and the bok choi has wilted. Take it off the heat, squeeze over the lemon, and scatter with the rest of the chilli and ginger and the coriander sprigs. Serve with rice.

Tips from the ZestyPlate Kitchen

• Keep a close eye on the caramel. You want a deep amber, stopping just before it tips into bitterness.
• Stand back as you add the fish sauce and water, because the hot caramel will spit.
• Poach the fish gently in the sauce so it stays moist and flakes cleanly.
• Bring it to life at the end with lime, fresh chilli and coriander.