- 1¼ to 1½ pounds firm-fleshed fish steaks or fillets, such as tilapia, striped bass, or lake trout, or an ocean fish such as snapper or cod
- 4 cups water
- 3 dried red chiles
- 2 fresh green bird chiles or serrano chiles
- 1 tablespoon ginger, cut into small matchsticks
- 1 garlic clove, smashed
- 1 large or 2 small scallions, sliced lengthwise into ribbons, then crosswise into 2-inch lengths
- 1 cup coriander leaves and stems, coarsely chopped
- 1 medium tomato, ripe or green, as you wish, finely chopped
- 2 tablespoons Dai Flavored Oil, or to taste
- 1½ to 2 teaspoons salt, or to taste
- Freshly ground pepper
- 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.)
- Add the tomato, the oil, including the garlic slices, and 1½ teaspoons 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.
- Serve hot or warm.