Modern Canh Chua (Vietnamese Sweet and Sour Fish Soup)

• 1.2 liters Vegetable stock
• 2 tbsp Tamarind paste
• 1 ½ tbsp Palm sugar
• 2 tbsp Fish sauce
• 250 g Pineapple, ripe
• 300 g Tomato, ripe but firm
• 200 g Okra
• 450 g White fish fillet, skinless
• 150 g Bean sprouts
• 4 Spring onion
• 20 g Fresh coriander
• 1 Lime

1. Bring the vegetable stock to a gentle simmer in a large pot. Whisk in the tamarind paste, then stir in the palm sugar and fish sauce until dissolved. Keep the heat low so the broth stays clear and light.
2. Meanwhile, cut the pineapple into bite-size chunks and cut the tomatoes into wedges. Trim the okra and slice it into 2 cm pieces. Cut the white fish into large chunks so it stays tender when poached.
3. Add the pineapple and tomatoes to the simmering broth and cook for 5 minutes to lightly soften and perfume the soup. Add the okra and simmer for 3 to 4 minutes until just tender. Taste the broth and adjust the balance with a little more fish sauce for saltiness or palm sugar for sweetness if needed.
4. Slide in the fish and poach at a bare simmer for 3 to 5 minutes, turning once, until opaque and just cooked through. Add the bean sprouts and cook for 30 to 60 seconds so they stay crisp. Take the pot off the heat.
5. Thinly slice the spring onion and roughly chop the fresh coriander. Stir most of the herbs into the soup, then squeeze in the lime juice to brighten. Ladle into bowls and scatter over the remaining herbs to serve.

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