6 Chinese celery stalks
2 long red chiles, sliced, plus more for garnish
6 spring onions, sliced, white and green parts separated
1 clove garlic, sliced
2 quarts (64 ounces) fish stock or water
1 whole cod (about 2 pounds), cleaned and chopped into 1-inch cutlets
1 teaspoon sugar
1/2 cup fish sauce, plus more to serve
3 tomatoes, sliced into wedges
1 cup bean sprouts
Juice of 2 limes
Jasmine rice, to serve
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