4 Serves
73 Mins
Prepare the tamarind base by soaking tamarind paste in hot water, then straining it to extract the sour liquid.
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SpanishVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
97 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
334 mg / 1,250 mgPotassium
907 mg / 4,700 mgSodium
1020 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
2 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a large pot, heat the oil over medium heat and sauté the garlic and onions until fragrant.
Add the fish steaks to the pot and sear lightly on both sides, then pour in water and the prepared tamarind liquid.
Add the pineapple, tomatoes, okra, and elephant ear stalks, simmering until the vegetables are tender and the fish is cooked through.
Season the soup with fish sauce, salt, and black pepper to taste, then stir in the bean sprouts and fresh herbs just before serving.
2
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Indonesian
Italian