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.