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Dissolve the tamarind pulp in 250ml of warm water. Work the pulp until dissolved and then strain the liqid through a fine sieve, discarding the pulp.
Combine the fish stock, tamarind liquid, fish sauce, pineapple and sugar in a large claypot and bring to the boil.
Add the silver perch pieces to the pot and return to the boil.
Then add the tomato, elephant ear stem, okra and bean sprouts to the pot and return to the boil again.
Garnish with rice paddy herb, fried red Asian shallots, fried garlic and chilli.
Serve with jasmine rice or vermicelli.
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