30 mins active prep time, 6 servings

Note: This meal includes salmon from Ocean Made Seafood - available for delivery every day except Sunday. We've included a few basic asian sauces in the delivered ingredients for this recipe. If you already have these sauces, you can simply remove them from the list below.

From the author: Vietnam has some unique ingredients and techniques in its huge culinary repertoire, including the use of dark, caramelised sugar in simmered dishes. We love this salmon recipe and it’s so simple and quick to put together. You can make the caramel sauce a few hours in advance, if you like, and then cook the salmon at the very end. We also like to make a version of this dish with french-trimmed chicken legs instead of the fish, and loads of julienned fresh ginger. Serve with steamed rice and bok choy.

This recipe is from ‘East’ by Antony Suvalko & Leanne Kitchen, published by Hardie Grant Books, $49.95.

See full recipe at cooked.com.au

Photography © Leanne Kitchen

Ingredients (included in delivery)

- 800g salmon fillets, skin on
- 125ml coconut water, or more if necessary
- 2 1/2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 2 garlic cloves, thinly sliced
- 4 cm piece fresh galangal, cut into fine matchsticks
- 2 red chillies, thinly sliced, to serve

Ingredients (pantry items)
- 2 cups jasmine rice
- 90g caster sugar

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.