Caramelized Trout with Pineapple Recipe

Serves/Makes: 6

Ingredients:

• 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
• 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.

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

Comments:
*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

Main Ingredient: Trout
Preparation Method: Poached/Simmered
Cuisine: Vietnamese