Trout with Caramel and Fish Sauce

WHEN THAIS OF noble birth die, often their family publishes a memorial book recalling their life, their achievements and interests. In the case of women, this usually includes a wealth of old family recipes which were the favourite of the deceased. This recipe comes from such a book, the Nang Seu Ngaan Sop of Mom Ratchawong Yingdteung Sanitwongse. The original recipe calls for a pla chorn, a red-fleshed freshwater fish, not dissimilar to a trout.