Heat 1 tablespoon of oil in a large deep frying pan over a medium heat. Add the onion with a pinch of salt, and cook for 3 minutes, stirring occasionally.

Add the garlic and ginger, and stir-fry for a further 2–3 minutes, until softened. Add the Chinese 5-spice, curry powder and chilli flakes, and fry for a further minute, adding another drizzle of oil if necessary.

Tip in the tomato along with the coconut milk, water, soy and sugar. Turn the heat up to medium high and bring to the boil. Bubble for 5 minutes, until the sauce thickens slightly, then taste the sauce and add any extra soy, salt or sugar as needed.

Add the salmon and coat it in the sauce. Reduce the heat to medium and cook for 3 minutes, stirring and turning over the salmon pieces occasionally. Add the asparagus and also coat in the sauce, being careful not to break up the salmon. Simmer for a further 2–3 minutes or so, until the salmon and asparagus are both cooked.

Serve with rice and/or flatbreads and sprinkled with coriander leaves.

Delicious with: Shanghai Spring Onion Flatbread (page 186 of The Asian Pantry).

Tip: If your asparagus is on the thick side, add it 1 minute earlier.

Vegan: Swap the salmon for sweet potatoes or chickpeas.