Red Snapper Soup With Fresh Bean Sprouts And Garlic Oil

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Ingredients

3 quarts cold water

Two 2-pound red snappers, filleted and skinned, heads and bones reserved

1/4 cup plus 1 tablespoon Asian fish sauce

2 stalks of lemongrass, cut into 5-inch lengths and lightly crushed

One 1 1/4-inch piece of fresh ginger, sliced into 1/4-inch-thick rounds

1 small onion, quartered

Kosher salt

1/2 cup canola oil

3 large garlic cloves, minced

1/2 pound white mushrooms, thinly sliced

6 ounces mung bean sprouts

4 scallions, thinly sliced

Thinly sliced serrano chiles and lime wedges, for serving

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