Step 2

Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy.

Step 3

Add the trout fillets skin-side down and the bok choi cut-side down. Cover the pan and simmer for 4–5 minutes until the fish is cooked through and the bok choi has wilted.

Step 4

Turn off the heat, squeeze over the lemon juice, and scatter with the remaining chilli, ginger and coriander sprigs. Serve with steamed rice.