Ease of Preparation: Easy
Yield: 4-5 servings
Ingredients
-
- 1 (4-ounce) piece of tamarind pulp + 2 tablespoons (30 ml) liquid pulp mixture
- 12 ounces (360 g) snapper fillets, bones removed
- ¼ teaspoon (1 ml) salt
- ¼ teaspoon (1 ml) pepper
- ¼ teaspoon (1 ml) chili powder
- 1 tablespoon (15 ml) canola oil
- ½ onion, chopped
- 1 tablespoon (15 ml) fish sauce
- 1 ½ teaspoon (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 teaspoon (5 ml) cumin
- 10 ounces (284 g) okra, sliced
- 5 stalks cilantro, chopped
Method
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.
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