4 cups fish stock
1 onion, chopped
1 garlic clove, minced
3 green onions, sliced
1 6″ piece lemongrass, crushed, or grated rind of one lemon
1/4 t. hot pepper sauce
2 star anise
2 T. rice wine vinegar, lime or lemon juice
2 t. sugar
1 carrot, grated
1 cup pineapple chunks (fresh or canned)
1/2 lb. flounder or other firm white fish
1/2 lb. shrimp, shelled
1 T. soy sauce
1 ripe tomato, cut in wedges
1 cup bean sprouts
1/4 cup chopped cilantro leaves

Heat the stock to boiling with the onions, garlic, lemongrass, pepper sauce, lemon rind, star anise, vinegar and sugar. Simmer for 15 minutes; remove the lemongrass stalk and anise. Add the carrot, pineapple, fish and shrimp; cook five minutes or until the fish is opaque. Add the soy sauce, tomato, bean sprouts and cilantro.

4-6 servings