Trey kho nung thay-thao (Caramelised fish with daikon)

Ingredients :

1 Tbsp water
1 Tbsp sugar
480 ml (2 cups) water
2 Cloves garlic, minced
120 ml (½ cup) fish sauce
2 Tbsp sugar
1 Medium whole trout, 1½ to 2 lb, or any fish that you prefer, cleaned, and cut chunks
480 ml (2 cups) already feeled and cut daikon
A dozen quail eggs, boiled and peeled(optional)
2 Stalks green onion, chopped
¼ tsp black pepper

Method : 

First make caramel sauce by adding 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that is  big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown, immediately pour 2-cup water over caramel sauce and stir well.
Add garlic, fish sauce, 2 Tbsp sugar, stir.
Add fish and daikon, simmering until the fish and daikon are tender. If you like with quail eggs, add quail eggs when the water is boiling.
Top with green onion and black pepper.