Finely chop the ginger and scallions. Rinse the white rice under cold water until clear, then drain. Clean the fish, cut into bite-sized pieces.

In a large pot, combine the rinsed rice with fish stock and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover to simmer for about 30 minutes.

Gently fold the fish pieces and chopped ginger into the pot, allowing to bubble for another 10 to 15 minutes until the fish flakes easily.

For a smoother texture, use an immersion blender to blend the soup to desired consistency, ensuring some fish and rice pieces remain intact.

Ladle the soup into bowls and garnish with scallions and fresh herbs. Squeeze fresh lime juice over each serving.

Taste the soup and adjust seasoning and thickness, adding more stock or water if necessary.