Sour fish soup

Method

1. 1 Soak the tamarind in hot water, strain to extract the sour liquid, and discard the seeds.
2. 2 To make the broth, add the sliced tomatoes and diced pineapple, and bring to a boil.
3. 3 Add the sliced snakehead fish, cook for 8 minutes until just cooked, and skim off the foam to keep the broth clear.
4. 4 Add okra, taro stems, and bean sprouts, and cook for another 2 minutes to keep the vegetables crisp.
5. 5 Pour in the tamarind juice, season with fish sauce and chili, sprinkle with sawtooth coriander, then turn off the heat.

With an appliance

• Microwave 35 min

  Replace step 3: place the fish and broth in a bowl with a steam vent, run at 700W for 5 minutes, then add the vegetables in step 4; this method only saves about 3 minutes, but the fish is less likely to be damaged, so it holds its shape better, and you don't need to constantly monitor the pot boiling.