Canh Chua Dau Ca (Sour Fish Head Soup)

http://www.elook.org/recipes/asian/12603.html

Ingredients:

• 2 scallions - use white part only and crushed with the side of a knife
• Freshly ground black pepper
• 2 tbs salt
• 2 tbs plus 4 teaspoons Nuoc Mam (Vietnamese fish sauce)
• 1 large fish head or fish carcass - split down the center
• 1 qt water
• 1/2 cup canned sliced sour bamboo
• 1/4 fresh pineapple - sliced
• 2 tbs mixed chopped coriander and scallion green

Preparation:

• Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head.
• Allow to stand for 10 to 15 minutes.
• Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes.
• Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce and salt.
• Boil the fish head for a total of 10 minutes.
• Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.