Cambodian Sour Fish Soup with Pineapple and Tomatoes (Samlor Machu Trey)

Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add 2 minced cloves of garlic and sauté for 1 minute until fragrant.

Pour in 4 cups of fish broth and bring to a simmer over medium-high heat. Stir in 2 tablespoons of tamarind paste, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. Mix well until the tamarind paste dissolves.

Add 1 cup of cubed fresh pineapple and 1 cup of halved cherry tomatoes to the simmering broth. Cook for 5 minutes over medium heat until the pineapple softens slightly.

Gently add 1 pound of white fish fillets to the soup. Reduce heat to low and simmer for 5-7 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking to keep the fish tender.

Taste and adjust seasoning if needed, adding more fish sauce or sugar to balance the sourness. Ladle the hot soup into bowls and garnish with 1/4 cup of fresh chopped herbs before serving.