White Tusk Fish Broth with Vermicelli

• 300 g tusk fish bones, heads, tails (washed, cleaned, cut into small pieces)
• 1 tbsp peanut oil

Pat dry the fish bones. Heat oil in a pan on moderate heat; add shallots, fish bones, heads and tails, and cook until the fish meat on the bones turns white.

Add garlic slices, white rice wine, sea salt, white pepper and pork skin. Add 500 ml water, bring to the boil and skim off any impurities. Cover with a lid, rapid boil for 20 minutes, then finely strain. Add fish f