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Vietnamese Trout with Caramel Sauce and Pineapples

Vietnamese Trout with Caramel Sauce and Pineapples

To me heaven would be a big bull ring with me holding two barrera seats and a trout stream outside that no one else was allowed to fish in and two lovely houses in the town; one where I would have my wife and children and be monogamous and love them truly and well and the other where I would have my nine beautiful mistresses on nine different floors. “ –

Ernest Hemingway

ATTRIBUTION DETAIL »So wrote one of the greatest American writers of all time.  Mr. Hemingway sure loved fishing for his trout!  And without doubt, he loved eating them too.  And why not?  Trout is certainly one of the best tasting game fish and is always considered a prized catch.  Here is a recipe from the exotic cuisine of Vietnam, where we give trout a delectable Asian flair.  Surely a recipe Ernest Hemingway would have loved!

Serves 6


  • 1 whole (about 1 1/2 pounds) trout fillets
  • 2 cups water
  • 2 cloves garlic, minced
  • 2 tablespoons Vietnamese fish sauce (nuoc mam)
  • 1/2 pineapple, peeled and sliced
  • 3 stalks green onion, chopped
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the Caramel Sauce:

  • 1 tablespoon water
  • 1 tablespoon sugar


  • Make caramelized sauce first by putting 1 teaspoon sugar and 1 tablespoon water in a small saucepan. Cook and stir frequently till the sugar turns dark brown color.  Be sure not to burn the mixture.
  • Immediately pour 2 cups water to caramelized sugar.
  • Mix together pineapple, fish sauce, sugar, salt and garlic.
  • In a separate pan, broil fillets until tender.
  • Put the fillets in the mixture and simmer until water is reduced.
  • Top the cooked fillets with black pepper and green onion.
  • Pour the caramel sauce all over the dish and serve hot.