Finely chop the ginger and scallions, rinse white rice under cold water, and clean and cut the fish into bite-sized pieces.

In a large pot, combine the rinsed rice and fish stock over medium-high heat. Bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in the fish and ginger, keep heat low, and simmer for an additional 10-15 minutes until fish is opaque and flakes easily.

Optionally, use an immersion blender to blend the soup to your desired texture.

Ladle the hot soup into bowls and garnish with chopped scallions and fresh herbs. Squeeze lime juice and drizzle with chili oil if desired.

If desired thickness is not achieved, stir in extra fish stock or water.