• 1 thumb-sized red chilli, seeded
• 2 garlic cloves
• 4 cm (1½ inch) ginger
• 1 tbsp vegetable oil
• 2 tbsp palm or soft brown sugar
• 2 tbsp fish sauce
• 1 tbsp tamarind purée
• 200 ml 7 fl oz) stock
• 600 g (1 lb 5 oz) salmon fillets

• chopped coriander (cilantro) or mint leaves, steamed rice, green vegetables like bok choy and lime wedges, to serve

Place the chilli, garlic and ginger in a food processor and pulse until chopped. Alternatively, you can hand chop them.

In a medium pan, donabe or large clay hot pot, heat the oil. Add the chopped mixture and cook over medium heat until softened, about 5 minutes. Pour in the sugar mixed with 1 tablespoon water. Heat for about 2–3 minutes until melted and bubbling. Add the fish sauce, tamarind and stock. Bring this to a simmer.

When you are ready to eat, add the salmon fillets to the liquid. Place a lid on and let simmer for 5–8 minutes or until the fish is done (thicker fish might take another minute or two).

Add some fresh coriander or mint to the hot pot and serve with steamed rice, green vegetables and lime wedges.