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Bash the lemongrass and slice it up
Slice the ginger, bash the garlic and chilli
Throw lemongrass, ginger, garlic, and chilli into a saucepan with the coconut milk
Swill the coconut milk tin with water and pour into the saucepan
Add a spring onion sprig and a good pinch of salt
Bring to a boil then reduce to simmer for 15 minutes
Remove from heat and place the salmon fillets in, cover with lid and leave for 9 minutes
Remove the fish and add to a bowl with cooked rice
Strain the poaching liquid and pour over the rice
Finish with sliced spring onion, chilli oil, crispy fried shallots, sesame seeds, and chives