For the fish stock:

2 tablespoons vegetable oil

1 yellow onion, roughly chopped

1 large head of fennel, roughly chopped

1 piece lemongrass, bashed

3 kefir lime leaves

1 large fish carcass

1 cup while wine

1 can coconut milk

1 teaspoon salt

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4 sea bass, filleted, skin on

2 tablespoons fennel seeds, lightly crushed

2 tablespoons olive oil

salt and black pepper

1/2 cup coriander leaves

lime wedges to serve

First make by heating oil in a stockpot and adding onion, fennel, lemongrass, and kefir lime leaves. Cover and allow to cook down over medium-low heat for 10 minutes. Now add the fish carcass and one cup of wine. Cover and cook for 15 minutes more. Taste for fishiness - you want it to be potent. Strain out the solids and keep the stock on the side until you're ready to serve.

Season the fish fillets with salt and pepper and sprinkle on the fennel seeds. Heat the oil until very hot in a frying pan and place the fillets, skin side down, and press them down so they remain in contact with the hot pan (you might have to do this in batches). Cook for 6-8 minutes without disturbing the fish until the skin is crispy and easily releases from the pan. Turn the fillets over and cook for another 1-2 minutes on the flesh side. Remove to a plate with a kitchen towel to absorb any excess oil.

Now finish the stock by adding the coconut milk and checking for seasoning. Place the warm stock in each of 4 bowls and place the sea bass fillet in the center (depending on the size of your fish you can choose 1 or 2 per person). Garnish with lots of coriander leaves and a wedge of lime.