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Huon Ocean Trout Cutlets with Caramelised Fish Sauce

Using traditional Asian flavours, this caramalised fish sauce creates a slight candied affect on the ocean trout cutlet. Served with steamed rice and green vegetables, this simple but fancy recipe will wow any guests.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    2 tbsps olive oil
    •    2 tbsps fish sauce
    •    1/2 cup brown sugar
    •    1/2 tsp dried chilli flakes
    •    2 Huon ocean trout cutlets
    •    2 cloves garlic, finely chopped
    •    1 tbsp rice wine vinegar or lemon juice
    •    3 tbsps vegetable oil (OR any oil for frying)
    •    2 stalks spring onions, finely sliced to serve
    •    Thumb sized piece of fresh ginger, finely chopped


  1. In a large fry pan, add brown sugar and 1 cup of water and cook over medium high heat, stirring occasionally until it starts to boil. Reduce heat, stop stirring and let it simmer for about 2 – 3 minutes, watching carefully until the caramel starts to thicken.
  2. Remove from heat, add the garlic, ginger, fish sauce, chilli, olive oil and vinegar and set aside while you cook the trout.
  3. In a separate fry pan, heat vegetable oil over high heat and add trout cutlets. Cook first side for 4 minutes or until a golden crust develops. Flip cutlets and repeat. Remove from heat.
  4. Return caramelised fish sauce to the heat, add ¼ cup of water if it’s too thick, you’re after a honey-like consistency. Add cutlets to the fish sauce and sprinkle with spring onions.
  5. Serve with steamed rice and green vegetables.

This great family recipe is thanks to Huon Aqua at


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