I make my fish stock in advance, strain and freeze it. This saves time later when I want to cook my home-style Hokkien noodle soup with squid, prawns and fish. Ask your fishmonger for fresh fish carcasses, which will either be free or inexpensive.
600g fresh fish carcasses, heads and tails
3 litres cold water
6 spring onions, trimmed and cut into 5cm lengths
1 small white onion, finely diced
½ cup finely sliced coriander roots and stems
10 slices ginger
5 garlic cloves, crushed
1. Wash fish carcass, heads and tails well under cold running water.
2. Place all ingredients in a large stockpot and bring to the boil. Reduce heat to a gentle simmer, skimming the surface with a ladle and discarding any impurities that come to the surface.
3. Turn down heat until surface of the stock is barely moving and cook for 30 minutes, skimming as required.
4. Remove stock from stove and discard fish carcasses, heads and tails. Strain stock through muslin and store, covered, in the refrigerator for up to two days or in the freezer for one month.