I poached the salmon by covering it with cold water, and then, with the lid on the saucepan, bringing the water to the boil over a medium heat and then removing from the heat for 20 minutes.
Meanwhile I put a couple of teaspoons of sugar in the bottom of a heavy bottomed pot along with two tablespoons of water and heated these up until the sugar was dissolved. I then added stalks from fresh coriander (reserving the leaves for garnish later), sliced fresh ginger and a thinly sliced red onion. I let this cook for 5 minutes then added a teaspoon of Tamarind sauce and a bit more than a dash of Thai fish sauce. Simmer this for a further 5 minutes then strain out the solids and keep the liquid.
Then heat up some vegetable oil and when it is very hot put in thinly sliced shallots, garlic and chillies. Once they’ve gone crispy take them out of the oil and pat dry with kitchen towel.
Remove the salmon from the water and serve on a bed of noodles and the fried shallots, chilli and garlic with the coriander leaves you kept from earlier on.