Crispy Fish With Sweet And Sour Sauce - cooking recipe

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)

Preparation

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 garlic and stir for about 30 seconds, until fragrant.
Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
Add bell pepper and stir-fry just to heat through, about 30 seconds.
Add pineapple juice mixture and pineapple chunks 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\u00b0F.
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.