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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.
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2
Remove from heat, add the garlic, ginger, fish sauce, chilli, olive oil and vinegar and set aside while you cook the trout.
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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.
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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.
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5
Serve with steamed rice and green vegetables.
