Pan fried red fish with tomato and lemongrass broth.

Ingredients: Pink snapper fillets (skin on), 20g butter, 1 tbsp olive oil, Fish stock: 2 liter water, 5kg fish racks and prawn heads, 1 sliced leek, 1 sliced medium carrot, 2 chopped garlic, 2 bay leaves, 5 black peppercorns, pinch of salt. Broth: 1 l fish stock (early prepared), 1 stick chopped and bruised lemongrass, 2 chopped and skin ripped tomatoes, 1 chopped garlic, 1 tbsp fish sauce, 1 chopped red chilli, 1 tsp brown sugar, bunch of coriander (all part), 1 sliced spring onion. Vegetable: 2 slided garlic, 2 tsp olive oil, 1 bunch of bok choy.

Method: Stock: put all stock ingredients listed in pot and bring to simmer for 20 minutes. Let it cool for 10minutes. Strain through sieve and return to pot and simmer until reduced to 1 liter. Broth: put all ingredients listed in pot and bring to simmer for 20minutes. Strain through sieve. Fish: Use sharp knife and lightly score the fish skin (so fish wont constrict when cooking). When season with salts and black peppers. Heat up frying pan, add oil and butter over medium heat. Pan fry fish with skin side down for 3 minutes or until crispy and golden. Turn another side and cook for another 2minutes. Vegetable: Stir fry pok choy by heating up oil and garlic. Fry until tender. 

*Credit: Mkr