Crispy Fish with Sweet and Sour Sauce

Ingredients

Fish and Batter

• 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

Sauce

• 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)

Directions

1. 1

   Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.

2. 2

   Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl.

3. 3

   gradually add water, whisking until batter is smooth.

4. 4

   Pour batter over fish and stir to coat.

5. 5

   Let stand 15 minutes.

6. 6

   Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.

7. 7

   Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.

8. 8

   Add garlic and stir for about 30 seconds, until fragrant.

9. 9

   Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.

10. 10

    Add bell pepper and stir-fry just to heat through, about 30 seconds.

11. 11

    Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.

12. 12

    Heat 4 cups oil in wok or deep medium saucepan to 375°F.

13. 13

    Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.

14. 14

    Using slotted spoon, transfer fish to paper towel-lined dish and drain.

15. 15

    Reheat oil if necessary between batches.

16. 16

    Arrange fish on platter.

17. 17

    Reheat sauce briefly, spoon over fish and serve.