The big fish head was dry baked in the oven for 20 minutes and add to a broth with ginger and white pepper. After simmering for a short while, the water turned white and thicken, the jelly in the fish came out.
Add some sweet potato leaves and season with salt for a lovely flavourful soup.
The fish collar is well seared on bbq plancha for crispy skin and just cooked flesh, a delight.
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