1.Sprinkle the sugar over the base of a deep frypan or casserole dish and add the water. Heat gently to dissolve the sugar, then increase the heat. Cook until a dark golden caramel forms.
2.Add the oil and garlic; cook, stirring, for 1 minute. Reduce the heat; add hot water, fish sauce and a generous amount of freshly ground black pepper.
3.Add the fish fillets, flesh side down, and cook for 2 minutes. Turn the fillets over, cover with a lid and cook for a further 3 minutes. Remove the lid, increase the heat and allow the sauce to bubble and thicken for 1-2 minutes. Serve with steamed rice, fresh herbs and lime wedges.
Not suitable to freeze or microwave.Note