Vietnamese Turmeric and Dill Fish Soup (Canh Chua Cá Lóc)

Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Add the thinly sliced fresh turmeric and sauté for 2 minutes until fragrant.

Pour in 6 cups of fish broth and bring to a boil over high heat. Reduce heat to medium-low and simmer for 5 minutes to allow the turmeric flavor to infuse.

Add the strained tamarind paste, 2 tablespoons of fish sauce, and 1 tablespoon of sugar to the broth. Stir well to combine and taste, adjusting seasoning as needed for a balance of sweet, sour, and savory.

Gently add the 1 pound of fish fillet pieces and 1 cup of pineapple chunks to the simmering broth. Cook for 5-7 minutes, or until the fish is opaque and cooked through.

Stir in 1 cup of bean sprouts and 1/2 cup of fresh dill. Cook for an additional 1-2 minutes, just until the bean sprouts are slightly softened but still retain a crisp bite.

Ladle the Vietnamese Turmeric and Dill Fish Soup into individual bowls and serve immediately. It pairs wonderfully with steamed jasmine rice.