Vietnam Recipes: Tamarind & Pineapple Fish Soup - PILOT GUIDES

Ingredients

• 12 oz cod steaks, skinned and cut into bite-size chunks
• 1 white fish head, such as cod
• 1 medium ripe tomato, peeled, halved, seeded, and cut into 8 equal wedges
• 4 saw leaves, julienned, or 1/4 cup cilantro leaves
• Salt
• 3 to 4 tbsp tamarind pulp
• 2 or more fresh bird’s eye or Thai chillies, seeded and sliced thin diagonally
• 1/4 cup fried garlic oil
• freshly ground black or white pepper
• 7 oz ripe pineapple, cut into 1/4-inch-thick slices, cored, and cut into bite-size chunks
• 10 leaves holy basil, julienned