Canh Chua Ca

Dissolve the tamarind paste in 150 ml of warm water, stir well and strain through a sieve to remove the fibers and seeds.

Cut the fish fillet into pieces, rub with salt and black pepper and set aside for 10 minutes. Cut the pineapple into small chunks, cut the tomatoes into wedges, slice the okra into rounds, cut the peeled taro stem into thin slices, mince the garlic, and rinse the bean sprouts.

Heat the vegetable oil in a pot over medium heat. Add the garlic and sauté for 30–40 seconds, just until light golden; you can set some aside for garnish.

Pour in the remaining water, add the pineapple, taro stem, strained tamarind liquid, sugar and fish sauce. Bring to a boil and cook for 5–7 minutes, until the broth develops a sweet-and-sour flavor.

Carefully add the fish, tomatoes and okra to the broth. Simmer gently for 6–8 minutes, until the fish flakes easily and the vegetables remain slightly crisp.

Add the bean sprouts, red chili, spring onion and cilantro. Cook for another 2 minutes, being careful not to overcook the sprouts.

Taste the soup and adjust the salt and fish sauce as needed. Serve canh chua ca hot, topped with the fried garlic and fresh cilantro.