Vietnamese caramel trout

Instructions

1- step 1 Put the sugar in a large shallow pan, along with a small splash of water.

2- Heat gently, swirling the pan, until the sugar has dissolved.

3- Increase the heat and bubble the syrup until it turns a dark amber colour.

4- Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute.

5- Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.

6- step 2 Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted.

7- Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs.

8- Serve with rice.