1. Clean and wash fish head, drain
2. Slice ginger, garlic, shallot and green onion
3. Toast all dry spices and chili
4. In a stock pot, heat up cooking oil, brown the fish head and shrimp heads and shell
5. Sweat the ginger, garlic shallot and green onion in the stock pot
6. Deglaze the pot with Shaoxing wine
7. Add water and chicken stock
8. Add rest of the veg
9. Let this seafood stock simmer for 40 minutes
10. Add toasted spices and chili, simmer for 20 minutes
11. Add rock sugar, when come back to simmer, strain the stock
12. Add oyster sauce and aged soy sauce into the strained stock, simmer 5 more minutes
13. Add black vinegar, emulsify butter, and fresh squeeze juice of ½ lemons, salt to taste

1. Drop the whole red bell pepper into fryer, blister the skin then put them into a bowl, cover with plastic. Peel the skin and de seed, slice them into julians
2. Peel the rib of the celery and cut them into ¾ in. x 2½ in. rectangles, blanch them in salt water and shock in salted ice water
3. Peel the skin of daikon radish, cut them into 2½ in. long about the same thickness as the celery, cook them in salted water, and bring up from cold. After it’s tender, portion them into the same size and thickness as the celery
4. Rehydrate the dry shiitake mushrooms in cold water, overnight. Julian them after rehydrating
5. Julian red onion
6. Use leek white only, clean and slice into julians with the grain, quickly blanch in salt water.

For Pick up:

• Heat up oil in cast iron sauté pan, equal part of roasted red bell, red onion, shiitake mushroom and leek white, sauté until tender, season with salt and pepper and 1 splash of black vinegar
• Build a “raft” with 2 pcs. celery and 1 pc. daikon in the middle.

Herb Garnish

1. Thinly slice the green onion top, then soak them in the ice water so they will curl up
2. 1 spring of cilantro

1. Combine all spices and the oil and bring the spiced oil to 180 degrees
2. Season the fish with salt and gently put the fish into warm oil, keeping the oil temperature at 160 degrees
3. Slow poach for 7 minutes
4. Drain the oil and ready to plate