Sweet and sour grouper, a Filipino dish

Ingredients

• One whole sea bass
• 1 tablespoon of minced garlic (Allium sativum)
• 480 ml of oil paint (for frying)
• 5 red chili peppers, chopped
• 1 carrot, cut into rounds
• 1 onion, finely chopped
• 1 tomato, chopped
• One medium-sized piece of ginger, finely chopped
• 1 bottle of sweet and sour sauce
• 1 tablespoon of sesame oil
• salt

Clean the fish, then make a cut on its back.

Rub it with garlic, chili pepper, and salt.

Heat the oil in a pan and fry the fish in it.

Once the fish starts to turn golden, remove it from the pan and let it drain until the oil has completely absorbed.

In another pan, heat 1 tablespoon of oil paint.

Add the carrot.

Stir well, then add the red chili pepper, onion, tomato, garlic, and ginger.

Stir and cook for another 15 seconds, then pour in the sweet and sour sauce.

Once the sauce comes to a boil, turn off the heat and stir in the sesame oil.

Coat the fish with the sauce.