Ingredients
50 g caster sugar
1 tbsp Thai fish sauce
½ tsp SIDS CRAZY LEMON
1 red chilli, finely sliced
large piece of ginger, finely sliced
2 rainbow trout fillets
2 heads bok choi, halved
juice ½ lemon
coriander sprigs
steamed rice, to serve
Directions
Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, SIDS CRAZY LEMON, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down and bok choi, cut-side down.
Cover the pan with a lid and simmer for 4-5 minutes until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and coriander sprigs. Serve with rice.
