Canh Chua — Vietnamese Tamarind Sour Fish Soup

Cut the fish fillets into 4 cm pieces and pat them dry with paper towels. Rub them with a spoonful of fish sauce and set aside. This light seasoning firms the fish and helps it hold together in the soup.

Heat the oil in a small skillet and fry the thinly sliced garlic until golden. Immediately remove it with a slotted spoon; garlic left in the pan will darken and turn bitter from the residual heat. Save the oil to add to the soup.

Bring the water to a boil and add the strained tamarind liquid, fish sauce, and sugar. Taste the broth: canh chua should taste sour first, followed by sweetness, with neither flavor overpowering the other. Adjust the balance now; once the fish is added, you should not stir the soup.

Add the pineapple and tomato slices and boil for 4 minutes. Add the okra, cut into 2 cm pieces, and cook for 3 minutes more. Do not overcook the okra; it will release all its mucilage and make the soup slimy.

Reduce the heat, add the fish pieces one at a time, and cook for 4 minutes, until the flesh turns opaque. Do not stir; gently shake the pot instead. Do not boil the soup after this point, or the fish will break into flakes.

Remove the pot from the heat and add the chopped cilantro, basil, scallions, fried garlic, and garlic oil. Sprinkle with sliced chilies and serve with lime wedges. Serve alongside hot rice.