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1
In a bowl, stir together the brown sugar, pepper, salt, caramel sauce, and fish sauce.
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2
Add the salmon and turn to coat evenly.
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3
Set aside for 15 minutes to marinate.
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4
Select a shallow saucepan in which the fish steaks will fit snugly in a single layer.
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5
Arrange the galangal slices on the bottom.
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6
Place the fish steaks on top, and drizzle with the marinade.
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7
Put the pork in the open spaces between the steaks.
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8
Bring to a vigorous simmer over medium-high heat.
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9
Adjust to a simmer, cover, and cook for 10 minutes, checking midway to make sure there is enough liquid in the pan.
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10
If the pan seems dry, splash in a little water.
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11
During this stage, the fish will more or less cook in the steam trapped in the pan.
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12
The liquid will bubble vigorously, and plumes of steam may shoot from under the lid.
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13
Uncover, add water almost to cover the fish, and bring to a gentle simmer.
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14
Cover and cook for 1 hour.
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15
Uncover and adjust the heat, if necessary, to continue at a gentle simmer.
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16
Cook for another 15 to 18 minutes, or until the liquid has reduced by half and has thickened slightly, forming a sauce.
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17
Taste the sauce and adjust the flavor with a pinch of brown sugar to remove any harsh edges, or a sprinkling of fish sauce for more savory depth.
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18
Carefully transfer the fish to a shallow bowl.
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19
Dont worry if the steaks break up a bit.
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20
Surround the fish with the pork pieces, pour the sauce over the fish and pork, and serve.
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21
To eat, put fish and pork on your rice and spoon on a bit of sauce.
