Tamarind Broth with Mud Fish and Elephant Ear Stems: Canh Chua Ca Loc

Name: Tamarind Broth with Mud Fish and Elephant Ear Stems: Canh Chua Ca Loc
Ingredients: 2 ounces tamarind pulp*; 6 cups cold water; 2 tablespoons fish sauce; 3 1/2 ounces sliced pineapple; 4 tablespoons sugar; 1 (14 to 17 1/2-ounce) mud fish or silver perch, cut into 1/2-inch thick cutlets; 2 tomatoes, sliced into wedges; 2 ounces elephant ear stems, peeled and sliced*; 2 ounces fresh okra, sliced; 2 ounces bean sprouts; 1 bunch rice paddy herb, sliced*; 1 bunch sawtooth coriander, sliced*; 1/2 teaspoon fried sliced red Asian shallots*; 1/2 teaspoon fried garlic chips; 1 chile, sliced; Steamed jasmine rice or vermicelli noodles, to serve