Tamarind Broth with Mud Fish and Elephant Ear Stems: Canh Chua Ca Loc

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2 ounces tamarind pulp*

6 cups cold water

2 tablespoons fish sauce

3 1/2 ounces sliced pineapple

4 tablespoons sugar

1 (14 to 17 1/2-ounce) mud fish or silver perch, cut into 1/2-inch thick cutlets

2 tomatoes, sliced into wedges

2 ounces elephant ear stems, peeled and sliced* 

2 ounces fresh okra, sliced

2 ounces bean sprouts

1 bunch rice paddy herb, sliced*

1 bunch sawtooth coriander, sliced*

1/2 teaspoon fried sliced red Asian shallots*

1/2 teaspoon fried garlic chips

1 chile, sliced

Steamed jasmine rice or vermicelli noodles, to serve