Heat up your pot at medium high heat. When it's hot, place bacon and cook till it starts to get a little crispy. Turn them over to cook the other side. Don't crispy them as we will add stock to smokey flavor * You will see oil from bacon now. Transfer oil to a pan, not all, but leave about 1 teaspoon in the pot. Set aside. * Add seafood stock, chicken stock, soy sauce, pepper, and sugar. Bring it to boil. Simmer it with a lid on for about 15 mins. Remove bacons. You can save the stock at this stage. Cover it and put it in a fridge. It can be saved for up to 3 days. * In the meantime, heat up oil from bacon. If you don't have enough, add canola oil. The amount of oil should be enough to pan fry shallots. Stir once in a while so that it won't get burnt. When shallots turn light brown, remove them by using a slotted spoon and leave them on prepared paper towel. This is about 10 mins or so. The remaining can be saved in a fridge up to a week. * Add fish in the pot as we will cook it in there to add flavor to the fish itself and to the stock Cook about 5 mins and use a slotted spoon to scoop it out. Set aside. You can save it and put it in the fridge. How to put it together: * It tastes better when you finish it the same day, otherwise the rice will soak up all the soup and it doesn't taste that great * This is what I do: If you think you're going to make only 2 bowls tonight, pour stock into a medium saucepan. Bring it to boil. Add rice, let it simmer for 15 mins with the lid on. * Add fish, let it continue simmering for another 10 mins. * Add 1 tablespoon of chopped green onion and cilantro. Turn heat off. Let it sit for a few mins. * Scoop to a bowl and top with 1/2 tablespoon of fried shallots and 1 teaspoon of chopped green onion and cilantro. Note: If you save stock in a fridge, you will see white fat on top. It's fat. Scoop that out before reheating the stock. The amount of topping can be adjusted to your preference