Canh chua

Method

Heat oil in a large pot and fry crushed shallots and garlic until fragrant, about one minute. Pour in the fish stock and bring to a boil, then add the tamarind paste and stir well to dissolve. Cut the fish fillets into bite-sized pieces and add to the broth along with the palm sugar and fish sauce, simmering for 5 minutes. Add the pineapple chunks, quartered tomatoes, and sliced okra, continuing to simmer for another 4-5 minutes until the vegetables are just tender and the fish is cooked through. Taste and adjust seasoning with more fish sauce or salt as needed. Ladle into bowls and garnish generously with fresh dill and sliced red chilli.