Canh chua cá

Method

1. 1

   Sizzle the garlic

   Heat the oil in a large saucepan over medium heat for 1 minute. Add the garlic and cook for 30 seconds, stirring, until fragrant but not browned.

2. 2

   Build the broth

   Add the water, 1 tbsp tamarind concentrate, fish sauce and sugar. Bring to the boil over high heat, then simmer over medium-low heat for 5 minutes, until dissolved.

3. 3

   Cook the vegetables

   Add the pineapple, tomatoes and okra. Simmer over medium heat for 5 minutes, until the tomatoes soften and the okra is bright green and tender but holds its shape.

4. 4

   Taste the broth

   Taste the broth after the vegetables cook, then stir in more tamarind concentrate 1 tsp at a time, up to 1 tbsp, until pleasantly sour.

5. 5

   Poach the fish

   Reduce the heat to low and add the basa. Maintain a gentle simmer without stirring for 5 to 7 minutes, until opaque, flaky and 63°C (145°F) at the centre.

6. 6

   Adjust the seasoning

   Lift the fish gently into a warm bowl, cover loosely, and taste the broth. Adjust with up to 1 tbsp extra fish sauce or sugar, simmering over low heat for 1 minute if needed.

7. 7

   Add sprouts and spring onions

   Turn off the heat, fold in the bean sprouts and spring onions, and leave for 1 minute, until warmed but still crisp.

8. 8

   Finish and serve

   Stir in the Vietnamese mint and coriander for 10 seconds, return the fish to the hot soup, and serve immediately with cooked jasmine rice.

Tips

• Tamarind concentrate strength varies, so taste after the vegetables cook and add it 1 tsp at a time.
• For tamarind water, soak 30 g seedless tamarind pulp in 120 ml just-boiled water for 15 minutes, mash and strain. Use all the strained liquid in place of 120 ml of the recipe water, and add it to the broth gradually to taste.
• Cut the fish into chunks of similar thickness and avoid stirring while it poaches.
• Serve with jasmine rice to make the soup a more substantial meal.

Swaps

• Use an equal weight of skinless cod loin or haddock loin, cut into evenly thick 4 cm chunks, instead of basa.
• Use Thai basil in place of Vietnamese mint.

Storing

Refrigerate leftovers promptly in a covered container for up to 2 days. Reheat once over low heat until steaming throughout, taking care not to boil or break up the fish.