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.
Huon Ocean Trout Cutlets with Caramelised Fish Sauce