Make sweet fish sauce by combining coconut sugar, fish sauce, shrimp paste and water in a pot. Simmer on medium heat until the sauce slightly thickens. Turn off the heat and set aside.

Grill the filet in a frying pan with vegetable oil over medium heat. Season the salmon with a little salt and pepper. Place the filet skin side down. Press it with a spatula so that the skin is against the pan. Grill until about 2/3 of the fish is cooked and the skin is crispy. Flip the fish over and cook the other side until the fish is cooked. Turn off the heat. Put the salmon on a plate and set aside.

Serve by pressing all 3 types of cooked rice in the ring mold, one layer at a time and in the following order– red brown rice, 3-in-1 rice, and riceberry rice. Press the rice firmly with the spoon and take  the mold off. Serve with sliced sour mangoes, red onion, chopped chili, lime and prawn skewers. Place the grilled salmon next to the rice and top it with sweet fish sauce. Garnish the dish with fried shallots and coriander leaves.