Sweet and Sour Fish Soup: Canh Chua Ca Recipe

Ingredients

• 60 gm tamarind pulp
• 1.5 litres fish stock or water
• 1/3 cup fish sauce
• ¼ cup finely grated palm sugar
• 2 cloves of garlic, finely chopped
• 150 gm okra, cut into thirds widthways
• 250 gm piece of pineapple, peeled, quartered and thinly sliced
• 200 gm flathead fillets, cut into 2cm pieces
• 1 vine-ripened tomato, cut into thin wedges
• 2 fresh red birdseye chillies, seeded and thinly sliced
• 2 tsp lime juice
• To serve: Vietnamese mint, coriander leaves and lime wedges