Kakap Goreng Kecap: spigola con salsa kecap

Kakap Goreng Kecapsea bass with kecap sauce Bahan-bahan:ingredients:1 sea bass (1000 gr)4 cloves garlic2 red onions1 cinnamon stick3 nutmeg flowers2 tsp palmsugar3 cm jahe (ginger)1 tsp petis1 tbsp kecap asin8 tbsp kecap manis100 ml fish stock (see recipe)2 tbsp palmwine1 lime (juice)1 tsp salt5 tbsp riceflouroilCara membuat:preperation/method:Clean the fish and cut it diagonal a few times. Slice the garlic and the onions fine. Grate the jahe. Heat in a wok 3 tbsp oil and fry the garlic and the onions for 3 minutes. Remove half of the mixture. Add the cinnamon, the nutmeg flowers, the palmsugar, the jahe, the petis and fry it for 1 minute. Add both kecaps followed by the fish stock and the palmwine and let it cook slowly for 8 minutes.Rub the fish in with the salt and the lime juice and dust it with the riceflour. Heat in a pan the oil and fry the fish brown and done*. Pour the sauce on top and garnish it with the fried garlic and onions.* could also be done in an oven for 25 minutes at 200 degrees C.