Fish Glaze

• 2 Small Snapper Heads, Split in Half (Ask Your Fishmonger to do this for you)
• 150 ml (5 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 saucepan, lightly brown the snapper heads in the grapeseed oil. Add the onion, carrot, celery and fennel and sauté for 1–2 minutes, then add the star anise, ginger, spring onions, garlic and rice wine. Reduce over high heat until all t