Ingredients

• 2 salmon steaks (about 200g each, skin on)
• 1/3 can of coconut milk
• 2 cubic inches crushed ginger
• 1 large clove crushed garlic
• 1 tablespoon soy
• 1 tablespoon fish sauce
• squeeze of lime

1. Place the salmon skin side up in a container that will fit it snugly.
2. Combine the rest of the ingredients and pour around the salmon so most of the flesh is covered. Don’t worry if the skin is exposed. 
3. Cover and chill for a few hours or overnight if possible.
4. Remove the salmon from the marinade  and pat the skin dry.
5. Rub the skin with salt and place under a hot grill (gas mark 5) until the skin has just turned golden brown and is crispy.
6. Serve with the Tom Kar sauce (below) and some glass noodles and pak choi. 

For the sauce

• 1 small onion, finely diced.
• 1 clove garlic, crushed
• 150ml vegetable stock
• 2 cubic inches ginger, crushed
• 1 green chilli, cut into pieces and deseeded
• handful of coriander leaves, chopped
• 3 lime leaves
• 2 teaspoons lemon grass paste (or 1 stalk fresh, bruised)
• 1/2 tablespoon fish sauce
• 100ml tinned coconut milk
• squeeze of lime
• salt and pepper

1. Fry the onion, garlic and ginger together gently over a low heat until the onion is soft.
2. Add the stock, coriander, chilli, lime leaves, lemongrass, fish sauce and bring to a steady simmer.
3. Add the coconut milk and continue to simmer until the mixture is thick. 
4. Taste and add salt and pepper.
5. Finish with a generous squeeze of lime.