Make the broth. Place the fish, ginger, onion and garlic in a pot. Cover with water, season with salt and pepper, bring to the boil, lower the heat, cover and simmer for about 20 minutes.
Scoop out the fish, transfer to a plate and cool.
Strain the broth into a clean pot. Reserve a small about for the starch solution.
Separate the fish flesh from the bones; discard the bones. Leave the fish flesh in fairly large pieces — if they are any smaller, they are likely to fall apart and become invisible in the soup later.
Reheat the broth. Add the scallions, carrot slices and mushrooms. Boil for about a minute. Disperse the starch in the reserved broth. Pour into the soup. Stir. You’re only thickening the broth slightly so don’t expect the consistency of a sauce. Cook for about 30 seconds then turn off the heat.
Add the fish flesh. Stir. Pour in the beaten egg in a thin stream, allow to set for a couple of seconds then stir lightly. Add the coriander leaves, give the soup and final stir and serve.
Fish and coriander soup printed from https://casaveneracion.com/fish-and-coriander-soup/ for personal use only. Not for republication nor distribution.