First prepare the ingredients for the gravy. Clean and cut all the ingredients. Carrot, potato, celery (I separate the sticks from the leaves) tomatoes and chopped garlics and ginger.

Bring to boil water, put carrot, potato, garlic and ginger in. In the meantime prepare the fish. Separate the meat from the bone from the two side of the fish. Set them a side. Keep the head and the bone for the gravy.

Put fish head and the bone inside the pan together with tomatoes and celery sticks. Bring to boil to reduce the water and to get delicious flavors. In the meantime season the fish meat with salt and pepper, set a side.

When the water has been reduce a lot, put celery leaves in. Reduce the fire and continue to boil for about 5 minutes.

Pick the potato and carrot, put them a side. Drain the gravy, put it a side.

Prepare the vegetables, cut and clean the broccoli and tomatoes. Clean then chopped the garlics. Bring to boil water to cook broccoli. Not too much cook, because we are going to cook it again with tomatoes and garlics.

Heat the wok, add olive oil, chopped garlics then tomatoes. Add broccoli, salt and pepper. Stir nicely then switch off the fire.

At the same time, heat up another frying pan add olive oil. Reduce the fire to medium, put the fish in, the skin side down. Dry for about 2 minutes, don’t be surprise when the fish seems to shrink, just press down a little bit. Add rosemary on the side of the oil to give some flavor. Turn the other side of the fish for about 1 minute. Switch off the fire and start platting.