A signature dish from the Mekong Delta featuring tender snakehead fish in a vibrant tamarind broth, balanced with sweet pineapple, tomatoes, and aromatic herbs.
Wash the fish with salt and lime juice to remove any slime. Cut tomatoes into wedges, slice pineapple, slice okra diagonally, and peel/slice elephant ear stems.
Soak tamarind paste in 1/2 cup of hot water, mash well, and strain to extract the sour juice, discarding the seeds.
Sauté minced garlic until golden and set aside for garnish. In the same pot, lightly sear the fish steaks. Add 1.2 liters of boiling water, tamarind juice, and pineapple. Simmer for 10 minutes.
Skim off foam. Season heavily with fish sauce, sugar, and salt to balance the sweet and sour flavors. Add tomatoes, okra, and elephant ear stems. Cook for 2 mins. Turn off heat, stir in bean sprouts, and garnish with chopped herbs and fried garlic.
Q: What can I substitute for snakehead fish?
A: You can use catfish, tilapia, or salmon as excellent substitutes. Shrimp is also a very popular alternative!
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