SWEET AND SOUR AHI BELLY

Sweet and Sour Ahi Belly image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 16

1 cup pineapple juice
1 cup brown sugar
1 cup apple cider vinegar
One 2-inch slice fresh ginger
2 tablespoons cornstarch
Salt and pepper
7 ounces ahi belly
1 cup tempura flour
1 1/2 cups soda water
1 cup all-purpose flour
Vegetable oil, for frying
1/4 cup chopped bell pepper
1/4 cup pineapple cubes
1/2 ounce green onion, chopped
Furikake, for sprinkling, optional
Cooked rice, for serving

Steps:

For the sweet and sour sauce: Combine pineapple juice, brown sugar, vinegar and ginger in a pot and boil until sugar dissolves. Strain and remove ginger from the mixture. Return to the pot over reduced heat. Whisk together the cornstarch with 1/4 cup water, then slowly whisk cornstarch slurry into sauce and cook until sauce thickens.
For the ahi belly: Sprinkle salt and pepper on fish.
Whisk tempura flour with a pinch of salt and pepper, then add soda water until evenly mixed.
Coat fish with all-purpose flour, then fully immerse fish into tempura batter.
Bring oil to 350 degrees F in a deep-fryer.
Fry fish until golden brown, about 5 minutes.
Meanwhile, saute bell pepper, pineapple and green onion in a pan with a drizzle of oil.
Top fish with 1/2 cup sweet and sour sauce and the pineapple mixture. Sprinkle with furikake, if using. Serve with rice.