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

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.