- 1 (4-oz.) piece of tamarind pulp, plus 2 tbsp (30 ml) liquid pulp mixture
- 12 oz. (360 g) snapper fillets, bones removed
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) pepper
- ¼ tsp (1 ml) chili powder
- 1 tbsp (15 ml) canola oil
- ½ onion, chopped
- 1 tbsp (15 ml) fish sauce
- 1 ½ tsp (7.5 ml) sugar
- fish stock, to cover
- 1 ½ cups (360 ml) cubed pineapple
- 2 small tomatoes, peeled, cored and sliced
- 1 ½ cup (360 ml) bean sprouts, for garnish
- 1 tsp (5 ml) cumin
- 10 oz. (284 g) okra, sliced
- 5 stalks cilantro, chopped
- 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 (30 ml) of paste for this recipe.
- Season snapper with salt, pepper, and chili powder and set aside for at least 15 minutes.
- After 15 minutes, cut fish into bite-sized pieces.
- Heat 1 tablespoon 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.