Instructions: Remove any bones from the fish with tweezers. Cut the fillet into 6 portions. Season with salt and pepper and set aside. Strip the chard leaf from the stalk then cut the leafy section crossways into 5mm wide strips.

Slice the stalks crossways into 3mm wide strips.

Heat the oil in a very wide frying pan on a medium heat. Add the onion, ginger and chard stems. Saute, stirring occasionally, for about 5 minutes.

Add the chopped tomatoes and the sugar and continue to saute for another 4-5 minutes. Add the coconut milk and 350ml water and season well. Stir, bring to the boil then simmer on a low heat for a minute. (The recipe can be prepared ahead up to this point).

Just before serving, bring the sauce to simmering point again. Stir in the chard leaves and arrange the salmon pieces in a single layer over the top of the sauce. Spoon some of the liquid over the fish. Cover with a tight-fitting lid and simmer for 4-5 minutes, or until the fish is just cooked through.

To serve, lift the fish and chard on to a hot serving dish. Spoon the sauce over the top of the fish and serve immediately.

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