1 ¼to 1 1/2 lbs firm-flesh fish steaks or fillets, such as tilapia, striped bass, or lake trout, or an ocean fish such as snapper or cod
4cupswater
3dried red chiles
2fresh green bird chiles or serrano chiles
1Tbspginger, cut into small matchsticks
1garlic clove, smashed
1large or 2 small scallions, sliced lengthwise into ribbons, then crosswise into 2-inch lengths
1cupcoriander leaves and stems, coarsely chopped
1medium tomato, ripe or green, as you wish, finely chopped (I used green tomatoes)
1 ½to 2 tsp salt, or to taste
Freshly ground black or white pepper
2Tbsppeanut oil or vegetable oil
4dried red chiles
1Tbspthinly sliced garlic
Instructions
Cut the fish into 1-to 2-inch pieces. Place in a small pot, add the water, whole chiles, ginger, garlic, scallions, and coriander, and bring to a boil, then immediately lower the heat and simmer for 5 minutes. (meanwhile prepare the flavored oil)
Heat the oil in a small heavy skillet. When it is hot, lower the heat and toss in the chiles and garlic and wait several seconds, until they start to brown but not burned, then remove from the heat. Add the oil, garlic and chiles to the hot soup, or put out as a table condiment
Add the tomato and 1 1/2 tsp salt to the hot broth and simmer for another 5 minutes or so. Taste for salt and adjust if necessary, then add pepper to taste
The soup is traditionally served with all the flavorings still in it. The chiles and garlic cloves are not meant to be eaten, but are just put aside by each diner as she or he eats. If you wish, you can strain the soup before serving it. My hubby likes the chiles from the flavored oil though, so we don't waste any :)
Notes
IF USING WHOLE FISH: Use a whole fish weighing about 2 lbs. Trim off the head and fins, lift the meat off the bone, and cut it into 1-to 2-inch pieces. Then simmer the trimmings and bones in 3 cups water, and use the strain broth as part of the liquid for the soup