4 x 150 gram pieces salmon fillet, skin on
6 tablespoons caster sugar
6 tablespoons water
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons julienned fresh ginger
2 cloves garlic, thinly sliced
1 long red chilli, thinly sliced
1 star anise
hot cooked rice
julienned raw carrot
thinly sliced spring onions
toasted sesame seeds
lime or lemon wedges
blanched bok choy
Put the sugar and 3 tablespoons of the water in a sauté pan over a medium heat. When the sugar has dissolved, bring to the boil and cook until golden, swirling the pan for even colouring.
Immediately add the remaining 3 tablespoons of water along with all the remaining ingredients (the mixture will spit and bubble furiously) and bring back to a simmer for 1 minute, stirring to dissolve any lumps of caramel.
Add the salmon, cover and cook for 3 minutes then turn over and cook for another 2-3 minutes or until just cooked through. Add a splash of water if the sauce is too thick.
To serve: Top the rice with carrot, then the salmon and spoon over some of the sticky caramel.
Add your toppings of choice and a good squeeze of lime or lemon juice.