caramelized fish pot

1 1/4 lb skinless white fish filets (catfish halibut or whiting)
3 T fish sauce (JMC => orig was 2)
3 T Peanut or sesame oil
3 med shallots
2 inch piece of ginger root
2 cloves garlic
1 small red chili pepper
1/4 Cup superfine sugar   (JMC orig was 1/3 cup but that was too sweet)
1/3 Cup coconut juice
4 scallions
fresh mint leaves for garnish (Vietnamese)
2 or 3 limes for garnish

cut fish in large chunks, place in bowl with fish sauce and 1 T of the oil.  turn to coat

in bowl or cutting board, mince shallots, peel and mince ginger, sclice garlic, stem/seed and mince the pepper.

Heat remaining oil in large heavy bottom pot or dutch oven till oil shimmers.  
Add sugar, whisking constantly until caramel color achieved and then pour in 
1/3 C coconut juice (watch out!), and then add fish and the red chili pepper 
mixture of garlic and ginger.  Stir, reduce heat to low-med, cover and cook 
for 10 or until fish is cooked.  Taste and add fish sauce as needed, 
and garnish with the green onion, mint and lime wedges.

As I noted above, original was too sweet, if you don't use the red chili pepper.  

Adding sri racha after goes a long way to making it better, but I found it's critical 
to have the scallion/mint/lime too. I adjusted to use less sugar, and more fish sauce, 
and paired this with rice.  It was great.