For the broth: Heat the oil in a hot wok, and then saute the garlic, shallots, ginger and onions until browned. Stir in the tamarind pulp and chili flakes. Add the coconut juice, fish sauce, peanuts, soy sauce, sugar, half the eggs, the lemongrass, lime, pinch sea salt and the fish bones. Simmer for 15 minutes.
Mix the fish with the remaining egg and black pepper. Lay 1 lettuce leaf down and top with some cabbage, spring onions, cilantro, mint and spinach. Top with a few slices of fish. Wrap the lettuce up around the filling, then secure the ends with a bamboo skewer. Repeat with the remaining ingredients, securing each parcel with a bamboo skewer.
Cook the fish parcels in the simmering broth for 1 minute, then enjoy straight away.