Fish Fillets Poached in Caramel Sauce

• 1 cup sugar
• 1/2 cup nam pla, or to taste
• 1/2 cup sliced shallot
• 1 teaspoon black pepper, or more to taste
• Fresh lime juice to taste (at least 2 limes)
• 1 1/2 pounds fillets of red snapper, grouper, black sea bass, or catfish
• Chopped fresh cilantro leaves for garnish

1. Put a 10-inch nonstick skillet over medium heat and add the sugar and a tablespoon or two of water.
2. Cook, occasionally shaking the pan gently, until the sugar liquefies and begins to bubble, about 10 minutes.
3. When the sugar is all liquid, cook for another minute or so, until it darkens; turn off the heat.
4. Mix the nam pla with 1/2 cup water; carefully, and at arms length in case the hot caramel spatters, add the liquid and turn the heat to medium high.
5. Cook, stirring constantly, until the caramel melts into the liquid.
6. Add the shallot and cook, stirring occasionally, until it softens, about 5 minutes.
7. Add the black pepper and some lime juice, then lay the fish in the sauce.
8. If the sauce does not reach at least halfway up the fish, add water as necessary.
9. Simmer until the fish is done, probably less than 10 minutes (a thin-bladed knife inserted into its center will meet little resistance).
10. Taste and add more lime juice or pepper if necessary, then garnish and serve.

sugar, shallot, black pepper, lime juice, red snapper, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/fish-fillets-poached-in-caramel-sauce-386147 (may not work)