Sanyakhuna

Step 1: Put 1 ¾ lb white fish heads and frames (gills removed) in a pot with 6 ¼ cups cold water, 5 cm piece fresh ginger, 6 cloves garlic, 2 bay leaves and ¾ tsp salt. Bring slowly to a simmer, skim, and cook at a gentle bubble for 30 minutes.

Step 2: Strain the stock through a fine sieve lined with muslin; you need 900 ml.

Step 3: Rub 14 oz trout fillets or small whole cleaned fish such as sprats with 1 tsp ground turmeric, 1 tsp red chilli powder and the remaining ¾ tsp salt.

Step 4: Heat 2 ¾ tbsp mustard oil in a frying pan over a medium-high heat and fry the fish for 3–4 minutes on each side until golden and the flesh is opaque and flakes. Drain on paper.

Step 5: Whisk 2 tsp agar powder, 1 tsp ground cumin and 1 /2 tsp timur (Sichuan pepper), ground into the cold strained stock, then bring to the boil and simmer for 3 minutes, whisking, until the agar dissolves completely.

Step 6: Heat the remaining 1 ¼ tbsp mustard oil in a small pan until it smokes, fry 2 dried red chillies and 1 /4 tsp fenugreek seeds for 20–30 seconds until dark, and pour into the stock.

Step 7: Lay the fried fish in a shallow dish and pour the hot stock over. Cool for 30 minutes, then refrigerate for at least 3 hours or overnight until set.

Step 8: Cut into squares, scatter with 2 spring onions and serve cold with beaten rice.