Preheat the oven at 375 degrees F.
Pulse the slices of carrots in a food processor on high until the breakdown into smaller pieces. Pour the blended carrots into a big bowl.
Pulse the slices of ocean perch fish fillet in a food processor on high until it turns to a paste like consistency. Pour the blended fish fillet in the same bowl with blended carrots.
Stir in the remaining ingredients into the mixture (except the oil) and mix together until everything is incorporated. Add one tablespoons of water if the mixture is too thick. Add water one tablespoon at a time until the mixture reaches the correct thickness. The mixture should not be too thick but should have a homogeneous texture.
Using a 1/3 measuring cup (grease with oil), scoop the mixture and place it on parchment lined baking sheet and press down lightly to form a flattened ball.
Bake at 375 F for 12 to 15 minutes or until the internal temperature of the flattened fish balls reach to 140 to 145 F.
Let the flattened fish balls cool down and store in a freezer bag to freeze or fry them and serve with sweet and chili sauce.
For frying - In a skillet, heat the oil over medium heat. Place the baked flattened fish ball in the skillet and fry each side for a minute or until golden brown. Remove the flattened fish balls and place them on a plate. Serve with sweet and chili sauce.