Sour Fish Soup with Tamarind, Pineapple, and Okra

  1. In a 4-quart saucepan, heat the oil over medium heat.
  2. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.
  3. Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil.
  4. Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm.
  5. If you are not serving the soup right away, turn off the heat and cover.
  6. Just before serving, return the soup to a simmer.
  7. Drop in the okra and cook for 2 minutes, or until tender but still firm.
  8. Add the tomatoes, bean sprouts, and cumin.
  9. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat.
  10. Taste and add extra salt or fish sauce, if necessary.
  11. Ladle into a serving bowl, garnish with the cilantro, and serve immediately.

neutral oil, yellow onion, salt, sugar, fish sauce, tamarind liquid, water, catfish fillet, bitesized chunks fresh, okra, tomatoes, bean sprouts, ground cumin, cilantro

Taken from www.epicurious.com/recipes/food/views/sour-fish-soup-with-tamarind-pineapple-and-okra-382945 (may not work)

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