Quick Vietnamese Fish In Caramel Sauce

• 1 1/2 tablespoons vegetable oil
• 1 3/4 lbs red snapper, skin on, cut into 2 1/4 inch pieces (or other mild white fish, Tracy used catfish, without skin)
• 1 onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1/4 cup dark soy sauce
• 1/2 cup firmly packed brown sugar
• 1/4 cup fish sauce
• 1 tablespoon fresh lime juice
• fresh ground black pepper

1. Combine soy sauce, brown sugar and fish sauce, set aside.
2. Heat 1 tablespoons oil in skillet over high heat. When hot, cook fish skin side down 2 minutes, or until lightly browned. Turn and cook one minute, then remove from skillet.
3. Reduce heat to medium and add remaining 1/2 Tbsp oil. Add onion, cook 2 minutes or until wilted and just beginning to brown. Add garlic, cook one minute. Add soy sauce mixture, stir well. Return fish to skillet and cook 2-3 minutes, or until sauce is dark and syrupy. Top with lime juice and black pepper.
4. Serve with steamed rice and vegetables (sauteed greens are good here!).

vegetable oil, red snapper, onion, garlic, soy sauce, brown sugar, fish sauce, lime juice, fresh ground black pepper

Taken from www.food.com/recipe/quick-vietnamese-fish-in-caramel-sauce-328533 (may not work)