Bring 2 quarts of water to boil. Add the fish.
When the fish is partially cooked, about 3 minutes, remove it from the pot and set it aside.
Bring the water back to a simmer and add the tamarind powder and lemongrass.
Next, add the sugar and salt. Taste the stock and adjust, if necessary, to achieve a balance of sweet and sour.
Add the pineapple, tomatoes, okra, bac ha and celery.
Once the vegetables are cooked yet still crispy (about 3 to 5 minutes), add the bean sprouts, fried garlic, ngo om and chile peppers, if using.
Taste the soup and adjust seasoning as desired with sugar or salt.
Add the fish back into the soup, and stir gently to combine.
Serve the soup with or atop white rice or rice noodles.
*Ready-mix tamarind powder, packaged fried garlic and ngo om can be found at many area Asian grocery stores.
1 packet 1.41-oz. ready-mix tamarind powder*
2 stalks fresh lemongrass, minced
4 Tbsp. sugar
¾ Tbsp. kosher salt
½ cup 1-inch pineapple slices
2 whole tomatoes, each cut into 8 wedges
½ cup okra, stems removed
1 cup bac ha, peeled and cut thinly at an angle
1 cup celery, cut thinly at an angle
1 cup bean sprouts
2 Tbsp. fried garlic*
4 stalks ngo om*
2 or 3 fresh red chile peppers, stems removed, sliced with seeds intact (optional)
This article appears in Sep 1-30, 2011.