Method

• Finely chop the ginger and scallions, rinse and drain the rice thoroughly, then cut your choice of fish into bite-sized pieces for optimal cooking.
• In a large pot, combine the rinsed rice with the fish stock. Bring to a boil over medium heat, then reduce to a simmer for about 30 minutes or until the mixture is creamy. Stir occasionally to prevent sticking.
• Once the rice has softened, gently add the fish pieces and chopped ginger to the pot. Simmer for an additional 10-15 minutes, until the fish is cooked through and tender.
• For a creamier texture, use an immersion blender to blend part of the soup, ensuring some fish and rice pieces remain intact for added texture.
• Ladle the soup into bowls, enhancing each serving with a sprinkle of scallions, fresh herbs, and a squeeze of lime. Optionally, add crispy shallots or a drizzle of chili oil.
• If the soup is too thick for your liking, simply stir in additional fish stock or water until you reach your desired texture.