1. Boil water and put in the lemon grass, ginger, onion, and the white part of the spring onion. Simmer for 5 minutes.
Please note that once you load the fish, avoid stirring or if you simply can’t stop yourself from stirring, then by all means just stir on the sides and avoid bumping the fish because the meat may break causing the soup to turn grayish in color and the fish to look less appetizing.
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