Ideally marinade the salmon a couple of hours before cooking. To make the marinade mix the fish sauce, soy sauce, lemon juice, sugar, pepper, wine, ginger, chopped garlic and chilli. Coat the salmon in the marinade and refrigerate in a tupperware.

Finely chop a clove of garlic & finely chop the chives. Melt butter in a microwave, add the garlic, cook in butter for 30 secs.

If using, fry or grill the bacon till crispy, then dice.

Peel the sweet potatoes and chop into roughly 1 inch cubes. Boil for 15 minutes, or until cooked through.

When appropriate, heat the oil. Add the salmon to the pan, skin down, leaving the marinade in the tupperware. Fry for approximately 6 minutes, turning as required.

When the salmon is almost cooked, drain off the oil. Add the rest of the marinade to the pan and turn up the heat to boil off the alcohol/thicken for 2-3 minutes.

When the potatoes is cooked, drain, then add the milk, butter mix, seasoning and chives. Mash till smooth, then stir in the bacon (if using).

Serve the mash topped with salmon fillets and thickened sauce. Garnish with chopped Thai basil. Serve with steamed or stir fried vegetable.