• Cottonseed oil (for deep-frying)
• 300 g (10½ oz) kingfish bones
• 100 ml (3½ fl oz) white soy sauce
• 20 g (¾ oz) bonito flakes
• 1 knob of ginger
• 300 g (10½ oz) wakame seaweed Lime juice, to season

Half-fill a large saucepan with the oil and heat to 185°C (365°F). Deep-fry the kingfish bones until crisp and golden. Set aside to drain on kitchen paper. Put 2 litres (70 fl oz) water into a large saucepan and add the soy sauce, bonito flakes, ginger and seaweed. Bring to a simmer and then add the fish bones. Maintain a simmer until the stock is rich and flavourful. Strain and chill in the fridge. Season with lime juice.