Egg-Free Canh Chua Cá (Sour Fish Soup)

Instructions

1. 1Prepare your ingredients: Cut the about 450 g fish fillets into bite-sized pieces. Finely mince the 2 cloves garlic. Cut the 2 medium tomatoes into wedges. Cut the 1 cup pineapple into bite-sized chunks. Measure out the 1 cup bean sprouts, 1/2 cup okra, 6 cups vegetable broth, 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tbsp sugar. Roughly chop the 1/4 cup cilantro.
2. 2In a large heavy-bottomed pot, bring the 6 cups of vegetable broth to a rolling boil over high heat, about 5-7 minutes. Reduce the heat to medium-high.
3. 3Add the 2 medium tomatoes (cut into wedges), 1 cup pineapple (cut into chunks), and 1/2 cup okra to the pot. Stir in the 2 tbsp tamarind paste. Cover the pot and let it simmer for 10 minutes, or until the okra is tender.
4. 4Carefully add the about 450 g fish fillets (bite-sized pieces) to the simmering broth. Cook for 3-5 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
5. 5Stir in the 1 cup bean sprouts, 1 tbsp fish sauce, and 1 tbsp sugar. Let the soup simmer for another 2 minutes, just until the bean sprouts are slightly softened but still crisp.
6. 6Ladle the hot soup into bowls. Garnish generously with the chopped 1/4 cup cilantro and serve immediately.

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