Ingredients
1 snake-head mullet (500g)
1 petiole of Indian taro
2-3 spoons of cooking oil
1 tablespoon of sugar
1 tomato
2 tamarind fruit 100g beansprouts
100g okra
1 chili, sliced
To taste: basil leaves, rice paddy (limnophila aromatic), eryngium, fish sauce, seasoning, pepper.

Preparation
Scale and clean fish, remove mouth, gulls, fin and tail; rub salt on fish; wash and cut into pieces, and drain.

Scrape and wash tamarind fruit; remove fiber from petiole of Indian taro; sprinkle salt on slices of taro and knead; wash well, press to drain; wash beansprouts and drain; wash spicy vegetables and finely chop; wash tomato and shred, removing seeds.

Bring 1500ml water to boil in a pot; add tamarind and cook until done, transfer to a bowl, and crush; strain tamarind juice into the pot; season to taste; return to boil.

Add fish, tomato, sugar and okra and cook until well-done; add beansprouts, taro and spicy vegetables; return to boil; add seasoning, chili and cooking oil; remove from heat; ladle into a large bowl; sprinkle with ground pepper; serve hot with dipping sauce for fish.