Ingredients:
300g of cleaned whole or filet fish, cut into 2.5cm (or 300g of peeled large shrimp)
2 tomatoes, cut into wedges
A handful of bean sprouts
1/2 cup chunked pineapple
10 pieces of okra, sliced into 1/2cm segments
1tbsp sawtooth coriander - chopped
1tbsp rice paddy herbs, chopped
2 fresh chili, chopped (or more if you prefer spicier..)
5 cloves garlic,chopped
2 teaspoons chicken powder
1 teaspoon tamarind paste
1-2 teaspoon of sugar, to the taste
1-2 tablespoons fish sauce, to the taste
4 cup of water
Directions:
Heat up cooking oil in a stock pot over medium high heat, deep fry the fish for a few minutes (the fish doesn’t need to be fully cook through this point, and you may skip this part if you preferred to go with shrimp), remove and set aside.
In a small skillet, browned minced garlic till golden color and set aside.
Bring water to boiled in a medium stock pot, add pineapple, okra and let it boil. Add tomatoes and fish sauce, chicken powder, sugar and tamarind paste. Bring to your taste and add fish or shrimp and bean sprouts, let it boil again and add browned garlic and rice paddy herbs to be finished. Serve with steam rice for the best taste.
