2 ounces tamarind pulp*
6 cups cold water
2 tablespoons fish sauce
3 1/2 ounces sliced pineapple
4 tablespoons sugar
1 (14 to 17 1/2-ounce) mud fish or silver perch, cut into 1/2-inch thick cutlets
2 tomatoes, sliced into wedges
2 ounces elephant ear stems, peeled and sliced*
2 ounces fresh okra, sliced
2 ounces bean sprouts
1 bunch rice paddy herb, sliced*
1 bunch sawtooth coriander, sliced*
1/2 teaspoon fried sliced red Asian shallots*
1/2 teaspoon fried garlic chips
1 chile, sliced
Steamed jasmine rice or vermicelli noodles, to serve
*Can be found at specialty Asian markets and online. Before using clay pots, submerge the pot in cold water for 24 hours to prevent the pot from cracking over high heat.
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