Huon Ocean Trout Cutlets with Caramelised Fish Sauce

Using traditional Asian flavours, this caramalised fish sauce creates a slight candied affect on the ocean trout cutlet.
Served with steamed rice and green vegetables, this simple but fancy recipe will wow any guests.

Huon Ocean Trout Cutlets with Caramelised Fish Sauce
10 Minutes
20 Minutes


  • 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.


Greg rated this at 0 5 stars
This was absolutely awesome.Followed the recipe except for a little extra splash of fish sauce and that we didnt have fresh ginger, so we put 2 tablespoons of minced ginger. We also reheated the sauce for maybe 5 minutes as it didnt seem to thicken to a honey consistency, but that didnt cause a concern. We put the rice in the cavity of the cutlet and then poured the sauce over the top of fish and soaked the rice. The flavours were wonderful, although as we guessed with the minced ginger, i would next time put only one tablespoon or may 1 1/2. This dish is a keeper even with salmon or another fish as well.