Snapper with Pineapple in a Spicy Tamarind Soup

Ingredients
* 400g snapper, bones removed
* 4 – 6 tomatoes, quartered
* 1 tbs tamarind paste or puree
* 5 cups of water or soup stock
* 1 tbs fish sauce
* a pinch of salt
* 1 bunch each of mint, basil and coriander leaves
* 2 – 3 red chillies, sliced

Method
Slice fish and pineapple into thick, bite-size chunks. Season fish with fish sauce and leave aside.

Dissolve tamarind paste in a cup of water. Strain the mixture to remove seeds and fibers.

Or use tamarind puree available in jars or packets in supermarket.

Add water or soup stock to make up five cups of liquid and bring to a boil.

Add pineapple slices and tomato quarters and when it comes to the boil again, add the fish slice.

Season with fish sauce, salt and sugar to taste.

Before serving, divide fish, pineapples and tomatoes among four bowls and garnish with fresh mint, basil and coriander leave.

Served 4 people.