In a heavy based saucepan, over a medium heat, gently sauté chilli and garlic. Add chicken stock, ginger, white pepper and water chestnuts and bring to a boil. Reduce to a simmer, then drop in pieces of fish and green shallots. Simmer for just one minute, then remove from heat.
Season broth immediately with lime juice and Premium Soy Sauce. Season further to taste. Keep covered to retain heat and moisture.
Set four bowls, each with equal quantities of bean sprouts, then pour over broth and fish. Garnish with red onion and plenty of Pure Sesame Oil.
Serve with extra Premium Soy Sauce and Pure Sesame Oil for individual taste.