* 500 g of grouper
* 1 tbsp. of lemon juice
* 1 tsp. of salt
* Pepper
Seasoning sliced:
* 50 g of onion
* 1 stalk of spring onion, thinly sliced lengthwise
* 1 pc of dried chili
Gong Bao seasoning:
* 4 dried chilies, soaked, cut into 2 cm
* 5 cloves of garlic, minced
* 1 tbsp. of cooking oil
* 2 tbsp. of bottled chili sauce
* 1 tbsp. of black vinegar or lemon juice
* 2 tbsp. of oyster sauce
* 1 tbsp. of soy sauce
* 1 tbsp. of sugar
* 1 tsp. of sesame oil
* Salt
* 200 ml of water
How to make:
* Give fish fillets with lemon juice, salt, and pepper. Let stand for 5 minutes. Drain and pat dry with paper towels.
* Fry until cooked. Drain and place on absorbent paper.
* Heat the hotplate. Give 1 tbsp. of cooking oil.
* Add the onion and dried chilies slices. If it is fragrant, place the fried fish on it.
* Flush with the Gong Bao sauce already heated. Sprinkle with chives. Serve immediately.
Gong Bao seasoning (should be created first):
* Saute garlic and dried chilies until fragrant. Put all the remaining ingredients. Bring to a boil. Taste.
For 8 servings.
Nutritional facts per serving:
* Calorie: 139 kcal
* Protein: 13.2 g
* Fat: 4.7 g
* Carbohydrate: 6.9 g
* Cholesterol: 23 mg
* Fiber: 0.2 g
Culinary tip:
* If there is no hotplate, it can use a regular skillet.
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