Login to Save Like

Ingredients

1. 3 quarts cold water
2. Two 2-pound red snappers, filleted and skinned, heads and bones reserved
3. 1/4 cup plus 1 tablespoon Asian fish sauce
4. 2 stalks of lemongrass, cut into 5-inch lengths and lightly crushed
5. One 1 1/4-inch piece of fresh ginger, sliced into 1/4-inch-thick rounds
6. 1 small onion, quartered
7. Kosher salt
8. 1/2 cup canola oil
9. 3 large garlic cloves, minced
10. 1/2 pound white mushrooms, thinly sliced
11. 6 ounces mung bean sprouts
12. 4 scallions, thinly sliced
13. Thinly sliced serrano chiles and lime wedges, for serving

Description

Food & Wine