Let's start cooking with the caramel. Heat a large pan on high heat and add the sugar and water, swirling to mix the two.
When it comes to boil, lower heat to medium and leave it to cook for about 5-7 minutes until it thickens and turns a golden colour (not brown).
Aromatics (while the caramel is cooking)
Halve then thinly slice the onion
Finely chop the garlic.
Julienne (cut in thin strips) the ginger, chilli and spring onion. But split the spring onion into the white and green parts. We'll be using the green strips as a garnish.
Let's Cook the Salmon
When the caramel has taken on a golden colour, add the coconut water in, along with the fish and soy sauces.
Scatter the onions, garlic, ginger, white part of the spring onions and chilli all over, followed by the white pepper. Cook this down for 5 minutes, to allow it to thicken.
Place the salmon fillets on the sauce, increasing the heat slightly to medium high. Cook the salmon for about 3 minutes on each side, starting with the skin side up, (or longer) until it's cooked right through. This will depend on the thickness of your fish. rather like the middle of the fish to be a little pink.
At the end of the cooking time, the liquid would have thickened considerably and you'll have a sweet and thick caramelised sauce. In the last minute of cooking time, gently spoon some of this sauce over the fillets to colour the top.
Turn the heat off and scatter the green part of the spring onions all over and serve with some rice and vegetables, as described above.