Pineapple might seem like an odd ingredient to add to fish soup, but the pineapple-fish-tomato combination is beloved in South East Asia for good reason.
- 1 piece (4-ounce) of tamarind pulp, plus 2 tablespoons (30 ml) liquid pulp mixture
- 350 g snapper fillets, bones removed
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp chilli powder
- 3 tsp (15 ml) canola oil
- ½ onion, chopped
- 3 tsp (15 ml) fish sauce
- 1 ½ tsp sugar
- Fish stock, to cover
- 1 ½ cups cubed pineapple
- 2 small tomatoes, peeled, cored and sliced
- 1 ½ cup bean sprouts, for garnish
- 1 tsp cumin
- 300 g okra, sliced
- 5 stalks coriander, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 15 minutes
- Put piece of tamarind pulp in dish and cover with boiling water. Let sit for 15 minutes.
- Drain water from dish, then place tamarind pulp in a fine-mesh sieve sitting over a bowl.
- Using a spatula or your fingers, press the pulp against the sieve so that a paste is forced through the sieve and the fibres of the tamarind remain on top of the sieve. The resulting amount of paste may vary, but you want to use 2 tablespoons of paste for this recipe.
- Season snapper with salt, pepper, and chilli powder and set aside for at least 15 minutes.
- After 15 minutes, cut fish into bite-sized pieces.
- Heat 1 tbsp of canola oil in a saucepan over medium heat.
- Add onions and cook until soft.
- Stir in the tamarind, fish sauce, sugar, and enough fish stock to cover the fish.
- Bring the mixture to a boil, lower to a simmer, and add the fish and pineapple.
- Cook for about 5 minutes, or until pineapple is tender.
- Stir in the tomatoes, bean sprouts, and cumin.
- Add the okra and snapper to the soup and simmer for 2 minutes, or until softened.
- Serve garnished with cilantro.