Fresh fish stock recipeThe sea bass is not fried beforehand.
Use a muslin bag to hold the fish if you really dislike straining yet want a nice clear stock.
1 small sea bass
50g julienned ginger
10g cooking wine
1 litre water
- Cut the fish into several pieces
- Bring water to a boil
- Add fish, ginger and cooking wine
- Simmer for about 20 minutes
Recipe source: Fish stocks