This is a dish easily found but the one I had at Soei in Bangkok was in a league of its own. Besides the very fresh seabass, the hot and sour broth it came bubbling in had more complexity and fragrance from the fresh herbs used. It was also spiked with a lot of lime and the spiciness level was off-the-charts. So much so that I had to chase each sip of it with a bite of cucumber to cool my mouth down.