Quick Vietnamese Fish in Caramel Sauce

Tracy K highly recommends this recipe - and I trust her recommendations. From the July, 2006 edition of 'Delicious' magazine...here for posterity...

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

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!).