Red Snapper Soup With Fresh Bean Sprouts And Garlic Oil

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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