Tom Yum Soup (shrimp-less)

• 1 1/2 lb sea bass

Tom Yum Soup (base)

• 1 onion sliced
• 1 stalk lemongrass chopped
• 4 oz ginger sliced
• 1 whole garlic bulb cut in half
• 2 pc star anise
• 1 whole jalapeno sliced
• 3.5 oz tom yum paste
• 2 cups chicken stock
• 2 cans coconut milk
• 6 oz sea bass scrapes, skin, bones
• 1 lime zested and juiced
• 2 tbsp sriracha
• 1 oz cilantro
• 1 oz mint
• 2 tbsp sesame oil
• salt to taste

Vegetables for soup

• 1 red pepper large diced
• 1 cup celery small diced
• 1 zucchini diced
• 6 oz maitake mushrooms
• 1/2 onion diced
• 3 garlic cloves chopped
• 1 tbsp ginger chopped
• 1 lb sea bass large diced
• 2 tbsp sesame oil

Garnishes

• 1 cup green onions chopped
• 1 cup daikon radish julienned
• 1/4 cup cilantro leaves
• 1/4 cup mint leaves
• 1 lime sliced