Step 2

Stand back and add the fish sauce with most of the chili and ginger, then loosen the caramel with 1 tbsp water. Boil it down again until it is thick enough to coat a spoon.

Step 3

Lay the trout fillets in skin side down and tuck the bok choy in beside them, cut side down. Put the lid on and let everything simmer for 4–5 minutes, until the fish flakes and the greens have collapsed.

Step 4

Take the pan off the heat, squeeze the lemon over the fish, and scatter the remaining chili and ginger over the top along with the cilantro sprigs.

Step 5

Spoon the caramel from the pan over each fillet and serve with steamed rice to soak it up.