150 grams (5.5 ounces) superfine sugar
3 large cloves garlic, finely sliced
1 red chile, finely sliced
1 thumb-size piece ginger, peeled and julienned
3 tablespoons fish sauce (preferably Vietnamese)
4 salmon fillets, skinned
2 heads bok choy, halved lengthwise
1 small bunch fresh cilantro, leaves stripped
1 small bunch spring onions, finely sliced and placed in cold water
Sticky rice, for serving
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