Canh chua sweet and sour fish soup with pineapple and tomato

Ingredients

For 1 serving

• Pangasius160 g
• Pineapple70 g
• Tomatoes120 g
• Okra60 g
• Bean sprouts50 g
• Tamarind15 g
• Fish stock400 ml
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Basil5 g
• White rice60 g
• Saltto taste

Contains: fish, celery,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile heat the fish stock, pour a ladleful over the tamarind in a small bowl, mash it with a fork and strain it back into the pan, discarding seeds and fibres.
3. Cut the tomatoes into wedges, the pineapple into small chunks and the okra into 1 cm rounds after trimming the stalks; cut the pangasius into 4 cm pieces and rinse the bean sprouts.
4. Bring the stock to the boil with the brown sugar and fish sauce, add the tomatoes, pineapple and okra and cook over medium heat for 5 minutes, until the okra is tender.
5. Add the fish and cook over low heat for 5 minutes, stirring little, until opaque and flaking; add the bean sprouts and cook for 1 minute.
6. Taste: it should be sour and sweet at once. Serve with basil leaves and the rice on the side.