Heat the vegetable oil in a saucepan to 180°C (350°F) and fry the fish bones until brown and crisp. Put the bones in a deep saucepan and add the onion, garlic, white soy sauce, kelp and
Strain into a clean saucepan, add the carrot juice and xanthan gum, then place over low heat and whisk until thickened. Season with salt and then strain through a fine mesh strainer. Put in the fridge to chill. Add the grapes and grated lime zest to the bone juices just before serving.
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