Heat up a pot of water and bring it to a boil.
Meanwhile, add 3 tbsp oil to a saucepan and brown the garlic on low heat for 5 minutes or until golden. Set aside for later.
With the water boiling, season it with the tamarind powder, chicken bouillon powder, sugar and fish sauce. Bring the heat to a simmer as you prepare the fresh ingredients.
Chop the pineapple into 4cm (1.6") long chunks.
Cut the elephant ear plants into 4cm (1.6") long segments by slicing diagonally.
Cut the okra in half using a diagonal slice.
Finely chop the rice paddy herb and sawtooth coriander.
Heat up a wok on high heat and add 4 tbsp oil in. Lower the heat to medium and brown the garlic for 30 seconds.
Turn the heat back to high and add the fish steaks in to sear on both sides for 3 minutes each side.
Bring the pot of seasoned water back to a boil and pour the fish and garlic in.
Add the elephant ear plant, okra, tomatoes and browned garlic to simmer for 10 minutes.
Serve as is garnished with fried garlic, rice paddy herb and sawtooth coriander. Pour a small dish of fish sauce to use as a dip!