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Combine the sugar and a small splash of water in a large, shallow pan. Heat gently, swirling the pan until the sugar dissolves. Increase the heat and let the syrup bubble until it turns a dark amber colour.
Carefully add the fish sauce, most of the red chili, and the ginger. Splash in 1 tbsp of water to dilute the caramel, then boil again until the mixture is syrupy. Lay the rainbow trout fillets, skin-side down, into the sauce, along with the bok choy, cut-side down.
Cover the pan with a lid and simmer for 4-5 minutes, until the fish is cooked through and the bok choy has wilted. Turn off the heat.
Squeeze fresh lemon juice over everything, then scatter with the remaining chili, ginger, and fresh coriander sprigs. Serve immediately with rice.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
