METHOD

▪ Wash and clean fish. Make 3 diagonal cuts on each side of body. Set aside.

▪ Bring stock to the boil. Season with salt. Add fish and allow liquid to return to the
boil, then add tamarind juice. Regularly remove scum from liquid surface.

▪When fish is almost cooked, add seasoning ingredients. The soup should taste a
bit sour and sweet. Adjust soup to taste, then add pineapple and tomato pieces,
bean sprouts and Chinese celery stems. Return liquid to the boil before removing
from heat.

▪ Transfer all or a portion of fish soup to a serving bowl, then garnish with fried
garlic and Chinese celery leaves.

▪ Serve fish soup with fish sauce in a small saucer and chilli slices in another.

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