Active Time
45 MIN
Total Time
2 HR
Yield
Serves : 6 to 8
© Dana Gallagher

How to Make It

Step 1    

Pour the water into a large stockpot. Add the fish heads and bones, 3 tablespoons of the fish sauce and the lemongrass, ginger, onion and 2 teaspoons of kosher salt. Bring to a boil. Reduce the heat to moderately low and simmer for 1 hour.

Step 2    

Meanwhile, cut the snapper fillets into 1 1/2-inch pieces and transfer to a medium bowl. Add 2 tablespoons of the oil, the remaining 2 tablespoons of fish sauce and toss. Refrigerate the fish for 1 hour.

Step 3    

Heat the remaining 6 tablespoons of oil in a small skillet. Add the garlic and cook over high heat, stirring, until fragrant and lightly golden, about 30 seconds. Pour the garlic oil into a bowl and let cool.

Step 4    

Strain the soup through a fine sieve, pressing hard on the solids. Wipe out the pot. Return the fish soup to it and bring to a boil. Add the mushrooms and simmer over moderate heat until just tender, about 1 minute. Add the marinated snapper and cook just until opaque, about 2 minutes. Season the soup with salt. Add the bean sprouts and scallions and stir in the garlic oil. Serve right away with sliced chiles and lime wedges.

Make Ahead

The snapper fillets can be marinated overnight in the refrigerator.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: bluwater

Review Body: Used Spotted Sea Trout instead of Red Snapper, still utterly delicious soup!!

Review Rating: 5

Date Published: 2017-04-24