Step 1

For the sauce, heat sugar and 2 tbs water in a saucepan over medium heat, without stirring, until sugar dissolves. Add onion, lemongrass, kaffir lime leaves, galangal and coriander, then bring to the boil.

Step 2

Reduce heat to medium-low and simmer for 5-6 minutes until lightly caramelised. Stir in fish sauce and tamarind. Remove from heat and strain, then allow to cool.

Step 3

Place oil in a frypan over medium-high heat and fry trout for 1-2 minutes each side until warmed through. Remove, drain on paper towel and cut into large pieces.

Step 4

Arrange trout and remaining ingredients on plates, then serve drizzled with sauce.