Richard Lee's Vietnamese Tamarind Sweet and Sour Fish Soup

Place tamarind in hot water for 20 minutes. Then set aside the liquid as tamarind sauce.

Cut mint stalk, pineapple and tomato into smaller pieces and stir-fry together in a wok.

Add the tamarind sauce and water and bring to boil. Add the cubed fish, fish sauce, chili, sugar, and seafood powder.

Place bean sprouts in a bowl and pour in the hot soup. Enjoy soup with rice noodles. Serves 4 persons.