Simple Fish Soup

Ingredients

• 1 lb bass whole black
• 1 teaspoon cornstarch 
• 0.3 cup cilantro leaves fresh chopped
• 1 piece ginger fresh cut into 1/4-in.-thick coins (1 in. by 2 in.)
• 1 teaspoon garlic minced
• 2 tablespoons garlic toasted
• 2 teaspoons juice of lime 
• 1  serrano chile stemmed sliced
• 1 cup shallots thinly sliced (from 3 large)
• 1 tbsp thai fish sauce 
• 2 cups tomatoes fresh diced with juice canned
• 3 tablespoons vegetable oil 

Equipment

• bowl
• ladle
• pot

Directions

1. Slice fish fillets into 1-in.-wide strips and place in a bowl.
2. Add 1 tbsp. fish sauce and the cornstarch and toss to coat evenly.
3. Heat oil in a large pot over medium heat.
4. Add shallots and cook, stirring occasionally, until just softened, about 5 minutes.
5. Add garlic and cook another 30 seconds.
6. Add tomatoes, ginger, chile, fish skeleton and head, and 2 qts. water; increase heat to high and bring to a simmer. Lower heat to a low simmer and cook, uncovered, 1 hour.
7. Remove fish skeleton and head and discard.
8. Add fish strips and lime juice just before serving, then simmer 3 to 5 minutes, until fish is opaque throughout. Taste broth and add more fish sauce if you like.
9. Ladle into warmed soup bowls and top with cilantro and toasted garlic.
10. Serve immediately.
11. *A fishmonger can fillet the fish for you, but be sure to ask for the bones and head--they give rich flavor to the soup.