Crispy Fish With Sweet-And-Sour Sauce

Recipe Ingredients

1 lb	454g / 16oz	Sea bass fillets - cut 3/4"-wide slices
3 tablespoons	45ml	Cornstarch
1 cup	62g / 2.2oz	All-purpose flour
4 tablespoons	60ml	Vegetable oil
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Water
1 cup	237ml	Pineapple juice
6 tablespoons	90ml	Sugar
1/4 cup	59ml	Red wine vinegar
1/4 teaspoon	1.3ml	Hot pepper sauce
		= (such as Tabasco sauce)
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Grated peeled fresh ginger
1 teaspoon	5ml	Grated lemon peel
1		Red bell pepper - cut into
		Matchstick-size strips
4 cups	948ml	Vegetable oil - for deep frying

Recipe Instructions

Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. Gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.

Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.

Heat 4 cups oil in wok or deep medium saucepan to 375 degrees. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.

Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, April 1991

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