First separate the fish meat from bones.
Take water, fish bones, bay leaf and black pepper powder in a pan and boil.
When boiled simmer on low flame and add celery leaves, spring onions, and garlic.
Cover and cook again for 10 minutes.
Add fish sauce, lemon grass, lemon juice 2 tbsp, red chili powder and ginger and cook for 5 more minutes.
Now remove from stove and take out the fish bones.
In another pan prepare chicken stock.
Put fish meat in a bowl and mix with all purpose flour, eggs, red chili powder, corn flour ¼ cup, salt and remaining lemon juice and marinate for 2 hours.
Heat oil in a skillet and fry marinated fish for 3 to 4 minutes.
Add and mix little water with the remaining corn flour in a bowl and add it to the fish soup and mix until soup thickens.
Then add boiled chicken stock and cook approximately for 8 to 10 minutes.
Now add the fried fish and cook for a 5 minutes.
Serve hot.
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