Dandelion: Sour fish soup with elephant ear stem, tamarind and pineapple

1.For fried garlic, heat oil in a small saucepan to 160C, add garlic and stir continuously until golden (1-2 minutes), then remove garlic with a slotted spoon and drain on absorbent paper (hot oil can be reserved for another use).

2.Heat canola oil in a saucepan over low heat, add onion and stir continuously until tender (2-3 minutes), add lemongrass and star anise and stir occasionally until fragrant (2-3 minutes). Add pineapple, tamarind liquid, fish sauce, sugar, 3 tsp sea salt and 1.25 litres water and bring to the simmer, then simmer to combine flavours (1 minute).

3.Heat a large non-stick frying pan over high heat, brush lightly with vegetable oil, then add snapper skin-side down and cook until golden (2-4 minutes). Turn and cook until just cooked (1 minute).

4.Strain tamarind broth into a clean saucepan, add okra and baby corn and simmer over high heat until tender (2 minutes), add tomatoes and elephant ear stems and simmer until tender (1 minute).

5.Divide bean sprouts among four large warmed bowls, top with vegetables from the broth, then snapper fillets. Pour broth over, top with rice paddy herb and fried garlic and serve hot.