Marinate the salmon with 2 tablespoons fish sauce, 1 teaspoon chicken bouillon powder, sugar, and black pepper. Slice 2 shallots and some garlic, add to the salmon, and mix well. Let it marinate for about 15 minutes to absorb the flavors. Meanwhile, heat 1 tablespoon sugar and the white part of a green onion in a pot until the sugar melts and turns into a caramel color.

Once the sugar has melted and thickened into a caramel sauce, add the salmon and turn the pieces to coat them evenly with the caramel color.

Pour in half a can of coconut water (about 6.75 fl oz or 200 ml) and bring to a boil. Then transfer the salmon to a clay pot and simmer over low heat until the sauce thickens. Sprinkle with chopped green onions, black pepper, and chili peppers. This braised salmon is best served with steamed vegetables or boiled okra and plenty of rice.