Name: Quick 30-Minute Vietnamese Caramel Trout Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 trout fillets (about 6 oz each, skin-on); 1/4 cup brown sugar; 3 tbsp fish sauce; 2 tbsp water; 1 tbsp vegetable oil; 2 shallots, thinly sliced; 3 cloves garlic, minced; 1 red Fresno chili, thinly sliced; 2 green onions, sliced; 1/4 tsp freshly cracked black pepper

Pat the trout fillets dry with paper towels and season both sides lightly with salt and black pepper.

In a small bowl, whisk together the brown sugar, fish sauce, and water until the sugar is mostly dissolved to create the sauce base.

Heat the vegetable oil in a large non-stick skillet over medium-high heat, then add the sliced shallots and garlic, stirring constantly until fragrant and soft, about 2 minutes.

Pour the brown sugar and fish sauce mixture into the skillet and let it bubble rapidly for 3 minutes until the sauce reduces and turns a deep amber color.

Gently place the trout fillets skin-side down into the skillet, spooning some of the caramelizing sauce over the top of the fish to coat them.

Reduce the heat to medium, cover the skillet with a lid, and cook for 5 to 6 minutes until the trout is flaky and opaque throughout.

Remove the lid, spoon the glossy glaze over the trout one final time, and garnish with sliced green onions, red chili, and fresh black pepper before serving hot.