Crispy Fish With Sweet And Sour Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb sea bass fillet, cut into 3/4 inch wide slices
• 3 tablespoons cornstarch
• 1 cup all-purpose flour
• 4 tablespoons vegetable oil
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup water
• 1 can pineapple chunks in juice (totalling 1 cup juice)
• 6 tablespoons sugar
• 1/4 cup red wine vinegar
• 1/4 teaspoon hot pepper sauce (such as tabasco)
• 1/8 teaspoon salt
• 1 clove garlic, crushed
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon grated lemon, rind of
• 1 red bell pepper, cut into matchstick-size strips
• 4 cups vegetable oil (for deep frying)

Recipe

• 1 toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
• 2 mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.
• 3 gradually add water, whisking until batter is smooth.
• 4 pour batter over fish and stir to coat.
• 5 let stand 15 minutes.
• 6 whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
• 7 heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
• 8 add garlic and stir for about 30 seconds, until fragrant.
• 9 add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
• 10 add bell pepper and stir-fry just to heat through, about 30 seconds.
• 11 add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
• 12 heat 4 cups oil in wok or deep medium saucepan to 375°f.
• 13 add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
• 14 using slotted spoon, transfer fish to paper towel-lined dish and drain.
• 15 reheat oil if necessary between batches.
• 16 arrange fish on platter.
• 17 reheat sauce briefly, spoon over fish and serve.