Sour Soup with Snakehead Fish and Taro Stems

Shallots and garlic: clean and finely mince.
Snakehead fish: clean, cut into bite-sized slices and lightly score each slice so it absorbs the seasoning. Marinate with 1/2 teaspoon of minced shallots and garlic, 1 teaspoon of seasoning powder, 1/2 tablespoon of fish sauce, 1/2 teaspoon of MSG, 1/2 teaspoon of cooking oil and 1/2 teaspoon of pepper for about 15-20 minutes.
Pineapple and okra: clean and slice into long diagonal pieces.
Tomatoes: cut into wedges.
Taro stems: peel, slice thinly, rub with a little salt, rinse, blanch briefly in boiling water and drain.
Wash the bean sprouts and set aside.

Fry 1 teaspoon of minced shallots and garlic in cooking oil until fragrant, adding 1/2 teaspoon of chili powder for color. Add the fish and stir gently, then add water to make the soup, along with the tamarind juice and pineapple. You can also add a separately simmered bone broth to make the soup sweeter.

When it boils, skim off all the foam with a skimmer so the soup stays clear. After about 3 minutes of boiling, when the fish is almost cooked, add the tomatoes, okra, taro stems and bean sprouts. Season with 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of seasoning powder and 1/2 teaspoon of MSG to taste. When the soup is just done, turn off the heat, stir in the spring onion greens, rice paddy herb and pepper, and ladle into bowls to enjoy.