Trout Simmering in Ginger Sauce

This trout stew recipe is for a typical Vietnamese stew fish, called "ca kho to". However, people can use a familiar fish, such as tuna or catfish. I like to use trout for this kind of method of cooking too because I can buy trout in Costco. My stew sauce is much easier to prepare and with less sugar. I substitute honey and blackstrap molasses for sugar for my healthy choice in cooking. I love garlic and add a lot of it in this recipe. I hope this recipe can be the one that is always present on the dinner table in your family.

Ingredients:
2 whole trout, washed and cut into big chunks
3 garlic cloves, minced
1 big knob of fresh ginger, chopped
1 red onions, sliced
1/4 cup oil
Stew sauce ingredients:
1/2 cup chicken broth
2 tbs soy sauce
2 tbs fish sauce
1 tbs blackstrap molasses
2 tbs honey
1 tbs sugar
1 tsp salt
Other ingredients:
1 tsp chili flakes or a few whole dry chilis
Black pepper
Green onions

Directions:
Heat oil in heavy sauté pan. Stir in ginger, onion, and garlic. Cook for 1 minute or until fragrant. Add fish and then brown the fish. Add chili flakes.

Combine the sauce ingredients. Stir well and add sauce onto the fish.

 Bring to boil and simmer for 1 hour.

 

 Adjust the seasoning with more salt or fish sauce to your liking. Add green onions and black pepper at the end of cooking time. Serve with rice.