Preheat oven to 220ºC.
Roast fish bones on a tray for about 15-20 minutes, or until golden brown.
Place all ingredients in a large saucepan. Add enough water to just cover everything. Bring to the boil over a high heat. Reduce heat and simmer for about 40 minutes. Strain and allow to cool slightly.
You can refrigerate stock for five days or freeze for three weeks.
In a large saucepan, bring 1.6 L of stock to the boil.
Add tomatoes and green beans. Reduce heat to a simmer and cook for 2-3 minutes.
Add ocean perch, fish sauce and chili and poach over very low heat until fish is just cooked through.
Remove from heat, then stir through lime juice and adjust seasoning with salt and pepper.
250 g ocean perch fillets, cut into 2cm pieces
200 g vine ripened tomatoes, cut into wedges
120 g green beans, cut into 1cm pieces
2 tbsp fish sauce
2 long red chillies
40 ml lime juice (from about 2 limes)
Sea salt and freshly ground white pepper
30 g mixed coriander and basil leaves, torn
1.5 kg fish bones
2 stalks celery, coarsely chopped
1 brown onion, quartered
2 bay leaves
1 tbsp black peppercorns