1 Bring the water to a boil in a saucepan and poach the fish for 3 to 5 minutes
until just cooked. Remove from the heat and transfer the fish to a large serv-
ing bowl. Strain the fish stock.
2 Return the clear fish stock to the pan and bring to a boil again over high
heat. Add the pineapple, chili, okra and taro stems or celery, and mix well.
Reduce the heat to medium and
simmer for 3 to 4 minutes. Add the tamarind
juice, bean sprouts and tomato, and bring the mixture to a boil again, skimming
off any foam that floats to the surface. Season the soup with the fish sauce
and sugar, and remove from the heat.
3 Pour the hot soup over the fish and top with Crispy Fried Shallots
mint leaves and coriander leaves (cilantro). Serve hot.

Note: If using canned pineapple, drain the syrup and reduce the amount of sugar used.

Serves 4 Preparation time: 30 mins Cooking time: 10 mins