1. To make the coconut rice, soak rice in warm water for an hour (this will reduce cooking time). Pour coconut milk and water into a pot and bring to the boil, then reduce to a low heat with a lid on for 17 minutes or until the liquid has evaporated.

2. To make the salmon, generously season the salmon portions with salt and pepper. Heat the neutral oil in a pan over medium-high heat and add the salmon until crispy and cooked through. Or alternatively air fry for 8–10 minutes at 200°C until cooked through.

3. For the sauce; make in a pan: Add garlic and cook for 2 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce, then cook until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice. Set the sauce aside.

4. Serve the salmon on top of the coconut rice and drizzle the sauce liberally over. Sprinkle over chopped coriander, spring onions and red chilli, and place lime wedges and cucumber on the side.