1 tablespoon vegetable oil
2 cloves garlic, finely sliced
2 red Asian shallots, finely sliced
One 1-inch piece fresh ginger, peeled and finely sliced
1 small onion, cut into wedges
1 tablespoon tamarind pulp with the seeds (not tamarind puree)
2 teaspoons chili flakes
4 cups young coconut juice
1 tablespoon fish sauce
1 tablespoon unsalted roasted peanuts
1 tablespoon soy sauce
1 tablespoon caster (superfine) sugar
2 eggs, beaten
1 bruised lemongrass stem
Juice of 1 lime
1 pound 2 ounces whole white-fleshed fish, such as snapper, cut into fillets and finely sliced, bones reserved
1/2 teaspoon freshly ground black pepper
16 butter lettuce leaves
7 Chinese cabbage leaves, finely sliced
4 spring onions, cut into 1 1/4-inch pieces
1 large handful fresh cilantro, roughly chopped
1 large handful fresh mint leaves
1 large handful water spinach, torn into 1 1/4-inch pieces
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