Ingredients:

• Coconut Oil, 1.5 tablespoons
• Ginger, 45 grams (thinly sliced)
• Sea Bass, 1 (head and bones only)
• Organic Soy Beans, 1 cup (soaked overnight)
• Hot boiling water

Instructions:

1. Heat Thermos® Shuttle Chef® inner pot with coconut oil over medium heat.
2. Arrange ginger slices into the pot and brown on both sides. Use a pair of chopsticks to move the slices around, rubbing ginger juice on the entire surface of pot. 
   
   
   
3. Place in sea bass fish head and fish bones and brown them on both sides.
   
   
   
4. Pour in hot boiling water and bring contents to a rapid boil.
    
   
   
5. Drain organic soy beans, rinse well under running water and add into the pot. 
   
   
   
6. Boil the contents for 10 minutes, close lid and transfer into the Thermos® Shuttle Chef® outer pot. Set it aside for 4 hours. 

Notes & tips:

• This recipe is based on using a 3.0L Thermos® Shuttle Chef® such as RPE-3000 and TCRA-3000.
• Fish stock can be used to cook porridge, seafood soup, etc. 
• Fish stock can be kept in the refrigerator for up to 3 days.
• Fish stock can be kept in the freeze for up to 3 months. 

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.