Vietnamese Canh Chua Fish Soup

Ingredients

• 12 oz firm white fish fillets, cut into large pieces
• 1/3 cup tamarind paste
• 1 1/2 cups pineapple chunks
• 6 oz okra, cut into thick slices
• 2 tomatoes, cut into wedges
• 2 cups bean sprouts
• 5 cups water or light broth
• 3 tbsp fish sauce
• 2 tbsp sugar
• 3 garlic cloves, minced
• 2 tbsp neutral oil
• 1 cup rice paddy herb, Thai basil, and cilantro
• 2 red chilies, sliced
• 1 lime, cut into wedges
• Salt

Steps

1. Season the fish with a pinch of salt and set it aside while you build the broth.
2. Heat the oil in a pot over medium heat and cook the garlic for 20 seconds, then add the water and the tamarind and bring to a simmer.
3. Add the pineapple and tomatoes and simmer for 8 minutes, so the pineapple gives its sweetness to the sour broth.
4. Season with the fish sauce and sugar and taste. Canh chua should hit sour, sweet, and salty in that order, and the broth must be balanced before the fish goes in.
5. Add the okra and simmer for 5 minutes, without stirring much, so it stays intact rather than going ropey.
6. Slide the fish into the broth and poach for 5 to 6 minutes, without stirring, until opaque and flaking at 145F (63C).
7. Add the bean sprouts and take the pot off the heat immediately; they should barely soften and keep their snap.
8. Stir in the herbs off the heat, since boiling destroys their perfume entirely, and serve with the chilies and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.