CRISPY FISH WITH SWEET AND SOUR SAUCE

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Crispy Fish with Sweet and Sour Sauce image

I made this today and was delighted with the great flavour and the ease of this recipe. But what I loved MOST was that my kids, notoriously fickle fish eaters, gobbled it down. Definitely a keeper. Adapted from a Bon Appetit recipe, April, 1991.

Provided by evelynathens

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

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)

Steps:

  • 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°F.
  • 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.

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