Ingredients

Instructions

1. 1

   Pat the trout fillets dry. In a small bowl, mix the fish sauce, coconut water, and half of the black pepper.

2. 2

   In a clay pot or deep skillet, heat the vegetable oil over medium heat. Add the sugar and stir constantly until it melts and turns a deep amber color (be careful not to burn it).

3. 3

   Quickly add the minced garlic, shallots, and julienned ginger to the caramelized sugar, stirring for 30 seconds until fragrant to stop the caramelization process.

4. 4

   Add the trout pieces to the pan, turning them once to coat in the caramel mixture. Let them cook for 1 minute to sear slightly.

5. 5

   Pour in the fish sauce and coconut water mixture. Bring the liquid to a gentle boil, then reduce the heat to low.

6. 6

   Simmer uncovered for about 20-25 minutes, occasionally spooning the sauce over the fish, until the liquid reduces to a thick, sticky glaze.

7. 7

   Remove from heat. Garnish with the remaining black pepper, sliced Thai chilies, and chopped green onions before serving warm with steamed rice.