Back to 6 servings Broth 2 tablespoons pure tamarind paste, without additives 1 cup hot water, for dissolving the tamarind 8 cups water 1 medium onion, sliced 2 medium tomatoes, quartered Vegetables 2 radishes, sliced 2 eggplants, cut into chunks 8 okra, trimmed Fish and greens 2 lb firm white fish, such as bangus or sea bass, cut into steaks 2 cups spinach or water spinach (kangkong) 2 green chili peppers, optional Seasoning fish sauce (patis), to taste salt, to taste black pepper, to taste
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1 Step 1: Dissolve the tamarind paste in the 1 cup of hot water, mash it with a spoon to draw out the flavor, then strain and set the liquid aside.2 Step 2: Pour 8 cups of water into a large pot and heat it over medium-high until it reaches a full boil.3 Step 3: Add the sliced onion and quartered tomatoes and simmer for about 3 minutes, until softened.4 Step 4: Stir the strained tamarind liquid into the pot and let it simmer gently for 5 minutes.5 Step 5: Add the sliced radish and cook for 3 to 4 minutes, until slightly tender.6 Step 6: Add the eggplant and okra and cook for about 4 minutes, until the eggplant is tender.7 Step 7: Lower the heat to medium, carefully add the fish, and cook for 5 to 7 minutes, until the flesh is opaque and flakes easily with a fork. Gently shake the pot instead of stirring so the pieces stay intact.8 Step 8: Season with fish sauce, salt and black pepper to taste, adding the fish sauce gradually.9 Step 9: Add the spinach or kangkong and the green chilies if using. Cook for 1 to 2 minutes, until the greens are just wilted and still bright green.10 Step 10: Turn off the heat, cover, and let the soup rest for about 5 minutes before serving.getsaucepan.com/r/6a123ce0-9c66-5678-a517-24f055a5609a
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