Step 1

Heat the oil in a wok over medium heat. Cook the onion, garlic and ginger for 2 minutes or until aromatic. Add the sugar and water. Cook, stirring, for 1 minute or until the sugar dissolves. Increase heat to high. Cook until the mixture thickens and caramelises. Stir in the tamarind and fish sauce.

Step 2

Add the salmon. Cook, turning, for 3-5 minutes or until the salmon is cooked through. Transfer to a serving platter. Top with shallot. Serve with steamed rice.