Huon Ocean Trout Cutlets with Caramelised Fish Sauce


  • 2 Huon Ocean Trout Cutlets
  • 1/2 cup brown sugar
  • 2 cloves garlic, finely chopped
  • Thumb sized piece of fresh ginger, finely chopped
  • 2 tbsp fish sauce
  • 1/2 tsp dried chilli flakes
  • 2 tbsp olive oil
  • 1 tbsp rice wine vinegar or lemon juice
  • 3 tbsp vegetable oil (or any oil for frying)
  • 2 stalks spring onions, finely sliced to serve


  1. 1
    In a large fry pan, add brown sugar and 1 cup of water and cook over medium high heat, stirring occasionally until it starts to boil. Reduce heat, stop stirring and let it simmer for about 2 – 3 minutes, watching carefully until the caramel starts to thicken.
  2. 2
    Remove from heat, add the garlic, ginger, fish sauce, chilli, olive oil and vinegar and set aside while you cook the trout.
  3. 3
    In a separate fry pan, heat vegetable oil over high heat and add trout cutlets. Cook first side for 4 minutes or until a golden crust develops. Flip cutlets and repeat. Remove from heat.
  4. 4
    Return caramelised fish sauce to the heat, add ¼ cup of water if it’s too thick, you’re after a honey-like consistency. Add cutlets to the fish sauce and sprinkle with spring onions.
  5. 5
    Serve with steamed rice and green vegetables.