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.

Preparation:: 10 Minutes
Cooking:: 20 Minutes
Serves:: 4

Ingredients

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

Method

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

Remove from heat, add the garlic, ginger, fish sauce, chilli, olive oil and vinegar and set aside while you cook the trout.
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

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

Serve with steamed rice and green vegetables.