In a stock pot, add reserved salmon bones and head, mushrooms, lemongrass, ginger, black cardamom, star anise, and coriander roots. Cover with 3 litres water and bring to the boil.
Skim all impurities until clear. Reduce the heat to a low simmer and cook for 1 hour.
Now add pineapple, diced tomatoes, chile, sate sauce, lime juice, and season with fish sauce and 1 tablespoon salt and cook for a further 5 minutes on low.
Distribute all raw ingredients on separate platters and place it around the portable gas cooker in the middle of the dining table. Place the stock pot on top of the cooker and turn to medium heat.
Now everyone at the table chooses their own ingredients and cooks it to their liking.