Clean the sturgeon. Finely chop the shallots, ginger, and garlic. Marinate the fish with seasonings, 1 teaspoon ground black pepper, half of the shallots, ginger, and garlic. Let it sit for 30 minutes.

Sauté the remaining shallots, then add the sliced onion. Arrange the sturgeon on top, cover, and cook until the liquid reduces and the fish firms up. Add enough boiling water to just cover the fish. Lower the heat, add the green peppercorn sprig, 2 hot chili peppers, 1/2 tablespoon sugar, and 2 tablespoons caramel sauce. Simmer on low heat for about 20 minutes. Adjust seasoning to taste during this time.

Uncover and increase the heat to reduce the sauce until thickened.

Transfer to a bowl and enjoy!