Canh Chua (Vietnamese Sour Fish Soup)

Method

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1. 1Toss the fish with 1 tbsp fish sauce and a little pepper and leave for 10 minutes. Mash the tamarind paste into 240 ml hot water and strain out any seeds and fibres.
2. 2Heat the oil in a small pan and cook the garlic over medium-low heat for 2-3 minutes until pale golden. Lift it onto paper towels right away and keep the oil.
3. 3Bring the water to a boil in a pot. Add the tamarind liquid, pineapple, sugar, salt and remaining fish sauce and boil for 5 minutes; it should taste clearly sour, lightly sweet and salty.
4. 4Add the tomatoes and okra and cook for 3 minutes. Add the fish, lower the heat and simmer without stirring for 4-5 minutes, until it turns opaque and flakes easily.
5. 5Add the bean sprouts and turn off the heat; they will cook in the hot soup but stay crunchy. Taste and make a final adjustment to the salt, sour and sweet balance.
6. 6Ladle into bowls and top with the fried garlic and its oil, chili and plenty of fresh herbs. Serve with plain steamed rice.