Huon Ocean Trout Cutlets with Caramelised Fish Sauce

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. 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.