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1 Slowly add the fish stock, stir well and bring to a boil.
2 Check the seasoning, and add the fish , flaking it as you go.
3 Now add the fish and blitz for a further 30 seconds until well combined.
4 Empty into a stainless steel bowl and add the fish fillets and mix well.
5 When it foams, add the fish and cook it on one side for 3 minutes.
6 Stir together the vinegar and sugar until the sugar dissolves, then add the fish sauce.
7 Bring to a boil and cook slowly for twenty minutes and then add the fish .
8 Take from the fire, add the fish pulp and the stiffly beaten whites of five eggs.
9 Melt a little butter in a frying pan, add the fish , and sauté until slightly browned.
10 When this mixture begins to boil, add the fish , which has been cut up, and salted.
11 Cover and sweat for 3 minutes, then add the fish stock and season with black pepper.
12 When the bacon begins to look cooked, add the fish balls and shrimp; stir-fry for 30 seconds.
13 Once it is simmering add the fish and lightly poach for 2 minutes until only just cooked.
14 As soon as it starts to boil, add the fish , turn the heat to medium and cover.
15 Stir all into the boiling milk, skim out the onion, add the fish , and cook ten minutes.
16 Then add the fish and cook for a further 8-10 minutes.
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