-
1
Run your thumb along the top of the fish fillet to check for errant bones.
-
2
If you find some, cut along each side of the line of bones, cutting as close to the bones as possible to avoid waste, and discard the thin strip containing them.
-
3
Slice the fish into pieces about 2 inches long, 1 inch wide, and 1/8 inch thick, angling your knife if necessary to get the needed width.
-
4
To remove some of the harshness of the onion, put it in a bowl and add hot tap water to cover.
-
5
Let sit for 5 minutes, then drain and rinse under cold water.
-
6
To make the marinade, in a bowl, combine the salt, sugar, oil, fish sauce, vinegar, ginger, and cilantro.
-
7
Add the fish and onion and use your hand to mix gently.
-
8
Set aside for 30 minutes at room temperature to allow the fish to absorb the other flavors and turn slightly opaque.
-
9
The fish may be refrigerated for several hours, but it should sit at room temperature for 20 minutes before serving to take the chill off.
-
10
In a saucepan, bring the rice soup almost to a boil over medium heat, stirring occasionally to prevent scorching.
-
11
Meanwhile, divide the fish among the soup bowls, leaving any liquid behind.
-
12
Ladle the hot soup over the fish.
-
13
Garnish with scallion and pepper before serving.
-
14
Before eating, tell diners to stir the fish from the bottom to ensure that it cooks in the hot soup and the flavors are well mixed.
