1. Place a large high-sided frying pan or wok over a medium high heat. Add in the sugar and water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel. Do not be tempted to stir the mixture.
2. Add the garlic, chilli and ginger and mix through. Pour in 50ml of water and the fish sauce and bring to a steady boil. Add in the salmon fillets and bok choy, turning to coat completely in the mixture.
3. Reduce the heat and cook for another 6 minutes or until the salmon is cooked all the way through. Remove from the heat and garnish with the coriander leaves and drained spring onion curls.
4. Serve straight away in warmed bowls with the warm sticky rice.