Finely chop ginger and scallions. Rinse white rice until water runs clear. Cut fish into bite-sized pieces and gather garnishes.

Combine rinsed rice and fish stock in a large pot. Bring to a boil, then reduce heat and simmer for about 30 minutes until rice is tender.

Add fish and chopped ginger to the pot. Simmer for an additional 10-15 minutes until fish is opaque and flaky.

For a smoother texture, use an immersion blender to partially blend the soup. Alternatively, leave it as is for a chunkier consistency.

Ladle soup into bowls and garnish with scallions, fresh herbs, and lime juice. Optionally, add crispy shallots or chili oil.

Taste and adjust the consistency of the soup by adding more fish stock or water if too thick.