Cá Kho (Fish With Coconut Caramel)

Combine ½ cup (100 g) granulated sugar and ¼ cup water in a small saucepan, cover, and heat over medium, undisturbed, until sugar is dissolved, about 4 minutes. Uncover pan and continue to cook, stirring or swirling occasionally, until syrup comes to a boil, then turns a deep brown, 6–10 minutes.

Reduce heat and add 1 cup coconut water (stand back—mixture will spatter and seize). Stir in 1 small shallot, finely chopped, 3 Tbsp. fish sauce, 2 Tbsp. finely chopped garlic, and 2 tsp. finely ground pepper. Increase heat to medium and cook, stirring occasionally, until caramel is syrupy and thick enough to coat a spoon, 15–20 minutes. Remove coconut caramel from heat; stir in 1 Tbsp. store-bought pickled jalapeño brine.

Pat four 4–6-oz. skinless salmon fillets dry; season lightly with kosher salt. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook salmon, flesh side down, until well browned underneath, about 5 minutes. Tilt skillet and blot excess oil from pan with a balled-up paper towel. Turn salmon over and pour coconut caramel into skillet. Cook until sauce is thickened and salmon is mostly opaque but still slightly translucent in the center and flakes easily with a fork, about 4 minutes.

Transfer salmon fillets to plates and spoon coconut caramel over. Top with finely chopped store-bought pickled jalapeños, finely chopped cilantro, and lightly crushed puffed rice cereal and serve with steamed white rice alongside.