The benefits of filleting your own fish include not only ensuring that you get fresher fish but also being able to use the fish bones to make broth, achieving two purposes with one effort.
For this dish, I specifically bought a seabass from the market. After returning home, I filleted the fish into two sides and used the fish bones, along with vegetables, to make a broth, which became the base for this dish with an incredible umami flavor. For detailed instructions on filleting fish, refer to the article “How to Fillet a Fish like a Chef?” and for the method of making basil oil, check out the article “Homemade Fresh Basil Oil”.
Ingredients (serve 2)
Basic Ingredients
Seabass | 1 Whole |
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Leek (Cut into sections) | 1 Stick |
Onion (Coarsely Chopped) | ½ bulb |
Ginger (Julienne) | 2 Slices |
Basil Oil (Method Here) | 2 tbsp |
Salt | 1½tsp |
Ground Black Pepper | to taste |
Water | 600ml |
Green Pea Puree
Green Pea | 150g |
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Ice Water | a bowl |
Extra Virgin Olive Oil | 30ml |
Salt | ½ tsp |
Water | 2-3 tbsp |
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