Method

1. Ask the FairPrice staff to fillet the fish, keeping the bones for stock.
2. Season the bones with 1/2 tsp salt and lightly brown them in a stock pot. Add in hot water, ginger and half the chopped onions. Bring to a boil and simmer for 20 minutes. Sieve the fish stock and discard the bones.
3. In a clean pot, sauté the seaweed, garlic with the remaining onions. Pour in fish stock (set aside 60ml) and cook for about 10 minutes. Check the seasoning.
4. Blend the seaweed soup to a smooth consistency. Stir in the cooking cream. Set aside.
5. Pat dry the fish fillet and season with salt and pepper. Dust a little rice flour or cornstarch on the skin side.
6. In a moderately hot pan, add 2 tbsp of oil and pan-fry the fillet, skin side down. Melt 2 tbsp of butter in the pan and repeatedly spoon the fats over the fish. Cook the fish till the meat turns opaque and the skin is crispy.
7. Stir-fry the zucchini and carrots, add in the reserved fish stock and season with salt to taste.
8. To assemble: ladle the soup in a deep dish, add the stir-fried vegetables in the middle and top with the fish fillet. Garnish with a drizzle of cooking cream.

Recipe by Loh Wai Fong