Ingredients

Instructions

1. 1

   Marinate the trout chunks with 1 tablespoon of the fish sauce and half of the minced shallots in a bowl. Let it sit for 15 minutes.

2. 2

   In a clay pot or heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the sugar and stir constantly until it melts and turns a deep amber color.

3. 3

   Quickly add the remaining shallots, garlic, and ginger to the caramel to stop the sugar from burning. Stir for 30 seconds until fragrant.

4. 4

   Add the marinated trout pieces to the pot, turning them gently to coat them in the caramel sauce.

5. 5

   Pour in the remaining 2 tablespoons of fish sauce and the coconut water. The liquid should almost cover the fish.

6. 6

   Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 20 to 25 minutes.

7. 7

   Allow the sauce to reduce until it thickens into a shiny, dark glaze that coats the fish.

8. 8

   Add the sliced chili peppers during the last 5 minutes of cooking if you prefer extra heat.

9. 9

   Remove from heat and sprinkle generously with cracked black pepper and chopped green onions. Serve hot with steamed white rice.