Sweet and sour squirrel fish

Ingredients

• 1 yellow courgette or 1 sea bass (approximately 800g)
• 1 egg
• 60 g of potato starch
• 2 leeks
• One piece of ginger
• 3 cloves of garlic
• 1 hot chili pepper
• 3 tablespoons of sugar
• 3 tablespoons of vinegar
• fresh cilantro
• frying oil

Remove the fish fillets, keeping them attached to the tail, then run a sharp knife across the fillets in a criss-cross pattern, from the flesh to the skin.

Coat the fish with beaten egg, then generously coat it with flour, pressing it into the slits.

Fry in hot oil until the fish is golden brown and the flesh is cooked through. Drain and arrange on a plate.

In a little oil, sauté the chopped onion, ginger, garlic, and chili pepper until browned.

Add the sugar, vinegar, and a little water, then mix with a small amount of flour dissolved in water.

Drizzle the fish with this sauce and garnish with cilantro.