4 salmon fillets (150g each)
1 tbsp freshly grated ginger
5 cloves garlic, chopped finely
6 kaffir lime leaves (main stem removed and cut into fine strips)
1 ½ cups coconut milk
3 scallions, green part only
3 bird’s eye chillies (depending how much heat you like)
1 tbsp fish sauce
1 tbsp Gula Melts Coconut Nectar
1 tsp neutrally-flavoured oil (like peanut or safflower oil)
1 tbsp lime    

Puree the scallions and bird’s eye chillies with the coconut milk.
In a saucepan over medium-high heat, stir-fry the ginger, garlic, and kaffir lime leaf strips in oil for 1-2 minutes.  
Add the coconut milk, fish sauce, and Gula Melts Coconut Nectar to the pot and cook for 5 minutes.
Pan fry the salmon until the skin is crispy.
Pour the gravy when ready to serve.