Cá Kho Salmon Donburi

Method

1. Toss the sliced cucumber with the rice vinegar and salt, leave for 10 min, then squeeze out lightly.

   Add in this stepCucumber, thinly sliced ½Rice vinegar 2 tspSalt 1 pinch

2. Bring water to the boil in a 16 cm pot over high heat, lower in the cold eggs gently with a ladle and cook for 6 min 30 sec. Plunge them straight into iced water, then peel. The whites will be set and the yolks soft and jammy.

   Add in this stepEggs, straight from the fridge 2

   high heat

3. Cut the salmon into 3 cm pieces and pat dry. Heat the oil in a 24 cm frying pan on medium-high heat, add the salmon and cook for 3 min, turning, until golden on the outside, then lift out. It's fine if the centre is still underdone.

   Add in this stepSalmon fillet, skin on or off 240 gVegetable oil 1 tbsp

   medium-high heat

4. Wipe most of the fat from the pan with kitchen paper, add the brown sugar and melt it on medium-low heat for 2 min into an amber caramel. Add the garlic and shallot for 20 seconds, then the fish sauce, mirin and coconut water (it will steam up sharply). Return the salmon and simmer for 3 min, spooning the sauce over, until sticky and glossy and the salmon is opaque all the way through; finish with the pepper.

   Add in this stepLight brown sugar 2 tbspGarlic, minced 2Shallot, minced 1Fish sauce 1½ tbspMirin 1½ tbspCoconut water, unsweetened (or water) 80 mlCoarsely ground black pepper ½ tsp

   medium-low heat

5. Spoon the rice into bowls, top with the salmon and sauce, add the halved eggs and pickled cucumber, and scatter over the spring onions and sesame seeds.

   Add in this stepHot cooked short-grain rice 400 gSpring onions, finely sliced 1Toasted sesame seeds 1 tsp