*Tamarind and pineapple broth with silver perch (Canh chua cá)

from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 97) by Pauline Nguyen and Luke Nguyen and Mark Jensen

rice paddy herb (substituted coriander)
tomatoes
okra
taro stalks
garlic
Thai bird’s eye chiles
fish sauce
Asian shallots
silver perch (substituted basa, prawns and tofu)
bean sprouts
tamarind pulp
pineapple
fish stock

(It would not fit in the clay pot, so I used a large sauspan).

Required Elephant Ear Stem (taro stalks). First for me. I used the leaf as decoration (as well as the stem in the soup). Tasted a bit like a green onion, without onion flavour. I was tempted to try it raw, but a few websites say it must be cooked. Without knowing more, I was not going to risk not cooking it.

The Tamarind (300g) is very predominant. Followed by fish sauce (1/3 cup). The pineapple, tomato and okra struggled for independence.

Your taste buds are in overdrive. It is sweet and sour with very little sweet. And I added my usual extra chilli.

Love this dish.