Soak 20g of tamarind pulp in a little hot water, then press it through a fine-mesh sieve to make a smooth paste.
Fry 5 minced large garlic cloves in 3 tablespoons of vegetable oil until light golden. Add 450g of catfish steaks, 1in / 2.5cm thick, and ½ cup of sliced pineapple, and pan-fry briefly.
Bring 4 cups of water to a boil. Add the tamarind paste and the fried fish, pineapple, and garlic. Cook for 10 minutes.
Season with ½ teaspoon of salt, 2 teaspoons of fish sauce, 2½ tablespoons of sugar, and 1 tablespoon of chicken bouillon powder.
Add 2 cups of sliced okra and 2 large tomatoes, cut into wedges, and simmer until the okra is tender. Stir in 1 cup of bean sprouts and ¼ cup of finely chopped rice paddy herb, then serve.
