Step 1: Cut salmon into bite-size chunks and sprinkle with fish sauce. Set aside for 30 minutes.
Step 2: Heat oil in a saucepan. Add onions, garlic and lemongrass, stir-fry until onion softens. Add sugar, pineapple and bamboo shoots and stir-fry for 2 minutes. Add 2 cups of water. Bring to the boil. Add tamarind paste and water. Simmer for 5 minutes. Add salmon, tomatoes, chilli, spring onions and spinach. Bring back to the boil.
Step 3: Discard lemongrass and add fresh herbs and mung bean sprouts. Serve with steamed rice.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.