Fish Head and Seaweed Glaze

• 3 Snapper Heads, Split in Half (Ask Your Fishmonger to do this for you)
• 100 ml (3½ fl oz) Grapeseed Oil

Remove and discard the eyes and gills from the halved snapper heads, then wash thoroughly under cold running water to remove the excess blood.

In a large pot, lightly brown the snapper heads in the grapeseed oil. Add the ginger and spring onions and sauté for 1 minute. Deglaze with the sake and continue to cook until almost all the sake has evaporated. Add the chicken stock and wakame s