1 tablespoon Cooking oil
4 cloves Garlic, peeled and chopped
400 g Snakehead, cleaned and sliced
1 liter Stock
4 Ladies fingers (okra), sliced
2 Tomatoes, cut into wedges
300 g Pineapple, peeled and sliced
75 g Yam, peeled and sliced
25 g Bean sprouts
50 g Tamarind pulp
3 tablespoons Fish sauce
1 tablespoon Sugar
1/4 teaspoon Salt, or to taste
1/4 teaspoon Ground white pepper, or to taste

For garnishing
2 Thai parsley leaves, chopped
1 Red chili, sliced

In a wok, heat oil and stir fry garlic until fragrant. Remove garlic and set aside for garnishing. Using the same oil, cook fish slices for 5 minutes. Pour in stock and bring to the boil until fish is cooked. Add ladies’ fingers, tomatoes, pineapple, yam and bean sprouts. Reduce heat and simmer for a few minutes. Add tamarind pulp and fish sauce, sugar and salt to taste. Ladle soup into a large bowl. Sprinkle with pepper and garnish with parsley, sliced chili and fried garlic. Serve hot with steamed rice.