Slow-cooker Vietnamese Seafood Broth | Reader's Digest Asia

Ingredients

• 1/4 cup (60 ml) tamarind concentrate
• 1/4 cup (60 ml) fish sauce
• 3 tablespoons soft brown sugar, or to taste
• 2 lemongrass stems, bruised
• 1/4 small pineapple, peeled and cut into 3 cm chunks
• 2 tomatoes, diced
• 100 g snake beans, trimmed and cut into 4 cm lengths
• 750 g firm white fish fillets, cut into chunks
• Stock
• 1 kg fish bones
• 1 leek, white part only, roughly chopped
• 3 cm piece of fresh ginger, peeled and roughly chopped
• 2 cloves garlic
• 2 kaffir lime leaves
• 1/2 bunch (45 g) coriander, roots scrubbed, stems and leaves roughly chopped