This has become my go-to recipe. I've tried it with several species of fish, and bluegill is by far the best. Its firm, sweet flesh is perfect for soups. Just make sure the fillets are completely scale- and bone-free. Saute a minced shallot in olive oil until translucent. Add two cloves of minced garlic and 2 tbsp. of red curry paste (Mae Ploy brand is tops). Saute for a couple more minutes. Mix in a can of coconut milk, ½ cup chicken stock, 1 tbsp. of freshly grated ginger, 2 tbsp. of fish sauce, 2 tbsp. of brown sugar, and one stalk of lemongrass. To prepare the lemongrass, mince the bottom third of the stalk and bruise the remainder; all of it goes into the pot. Simmer covered for about 20 minutes, then add a pound or so of bluegill fillets and cover for about 3 minutes or until the fish is just cooked through. Add a cup of chunked fresh pineapple and half of a sweet pepper, julienned. Finish with the juice from half a lime. I serve it with jasmine rice and garnish with additional lime, chopped peanuts, and fresh basil.