Simple Fish Soup

When Charles was growing up in the Central Highlands of Vietnam, every meal included a light broth soup like this. According to him, its purpose is "to excite the appetite, in many ways similar to ... the crystal clear consomme starts a classic French dinner." Even on a hot summer day, this is a great way to start your meal.
Cut the fish fillet into 1-inch-wide strips and place in a bowl. Add 1 tbsp. l. add the fish sauce and cornstarch and stir to coat evenly.Heat the oil in a large saucepan over medium-high heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another 30 seconds. Add tomatoes, ginger, chili, fish skeleton and head and 2 tsp water; increase heat to high and bring to a boil. Reduce the heat to a low simmer and cook uncovered for 1 hour. Remove the fish's skeleton and head and discard it.Add the fish strips and lime juice just before serving, then simmer for 3-5 minutes, until the fish is opaque. Try the broth and add more fish sauce if you like.Pour into preheated soup plates and sprinkle with coriander and toasted garlic. Serve immediately.* The fishmonger can prepare fish fillets for you, but be sure to ask for the bones and head - they give the soup a rich taste.Note: The nutritional value analysis is given per cup.