Marinate the salmon a couple of hours in advance with a generous splash of soy sauce, some slices of ginger, and a couple of tablespoons of brown sugar. For the sauce, put the grated garlic and ginger in a pot along with the sliced chili and sauté. When golden, add half of the fish marinade, let it cook for about 5 minutes, then add the coconut milk.

When it starts to boil, add the mango puree. To make the puree, just blend the flesh of the mango without the skin. Let the sauce simmer on medium heat to reduce while you continue with the recipe.

For the side dish, sauté the snow peas with a little salt, and in a separate pot, cook the rice noodles. When ready, add them to the pan with the snow peas and sprinkle with some sesame seeds. Set aside.