Caramelized Trout with Pineapple Recipe

Serves/Makes: 6


  • 1 whole (about 1 1/2 pounds) trout, snakehead fish** or catfish, cleaned and cut 1/2 inch thick
  • 2 cups water
  • 2 cloves garlic, minced
  • 2 tablespoons Vietnamese fish sauce (nuoc mam)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 pineapple, peeled and sliced
  • 3 stalks green onion, chopped
  • 1/4 teaspoon black pepper

  • Caramel sauce (tirk kmao):
  • 1 tablespoon water
  • 1 tablespoon sugar
How to cook Caramelized Trout with Pineapple:
  • Make caramelized sauce first by put 1 teaspoon sugar and 1 tablespoon water in a small saucepan. Cook and stirs frequently till the sugar turns dark brown color, and not burn.
  • Immediately pour 2 cups water to caramelized sugar.
  • Add fish, pineapple, fish sauce, sugar, salt and garlic.
  • Simmering till fish tender and water reduced.
  • Top with black pepper and green onion.
  • Serve the Caramelized Trout with Pineapple hot with rice.
Caramelized Trout with Pineapple recipe


The Caramelized Trout with Pineapple (Trey Kho Manor) is a Vietnamese delicious dish from the Khmer Krom cuisine.


*A kho is a type of dish in Vietnamese cuisine that is braised in a thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, like a stew, in a clay pot. It is usually served with steamed white rice.
**Snakehead fish is also known as Toman fish. The Asian snakehead fish is actually not a single species; a lot of different species in the family Channidae are commonly referred to as Asian snakeheads. They are also known as Frankenfish and Channa fish.

This recipe for Caramelized Trout with Pineapple serves/makes: 6

The Caramelized Trout with Pineapple recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Trout (more Trout recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Vietnamese (more Vietnamese recipes)

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