Created by ForeverMama on September 5, 2021
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.