Canh chua cá

Method

1. 1 Toss the basa fish with salt and ginger, then rinse to remove the slime and muddy smell.
2. 2 Strip the stems of the taro leaves, then toss them with salt for 15 minutes and squeeze out the excess water. If you don't squeeze them thoroughly, eating them will cause an itchy throat.
3. 3 Soak tamarind to extract the juice, then cook it with tomatoes and pineapple for 8 minutes.
4. 4 Place the fish in a pot of simmering water and cook for 8 minutes without stirring.
5. 5 Add the okra, taro stems, and bean sprouts in this order, then turn off the heat after 2 minutes; the bean sprouts should still be crispy.

With an appliance

• Oven 45 min

  Replace step 4: place the basa fish in the heat-resistant tamarind water pot, cover and simmer on the middle rack of the oven at 170 degrees for 8 minutes; step 5: return the pot to the stove, add the vegetables in the correct order and cook for 2 minutes.