60 gmtamarind pulp1.5 litresfish stock or water1/3 cupfish sauce¼ cupfinely grated palm sugar2cloves of garlic, finely chopped150 gmokra, cut into thirds widthways250 gmpiece of pineapple, peeled, quartered and thinly sliced200 gmflathead fillets, cut into 2cm pieces1vine-ripened tomato, cut into thin wedges2fresh red birdseye chillies, seeded and thinly sliced2 tsplime juiceTo serve:Vietnamese mint, coriander leaves and lime wedges
Combine tamarind pulp and ½ cup boiling water in a small bowl, set aside for 5 minutes, then press through a sieve, reserving paste and discarding seeds.
Combine fish stock, tamarind paste, fish sauce, palm sugar and garlic in a large saucepan and simmer over medium-high heat for 5 minutes. Add okra, pineapple and flathead, then cook for 2-3 minutes or until fish is just cooked through.
Add tomato, chillies and lime juice to soup and stir to combine, then cook for another 1-2 minutes or until tomato is soft. Season to taste, then ladle soup among bowls and serve immediately, scattered with herbs, with extra herbs and lime wedges passed separately.