Crispy Fish with Sweet and Sour Sauce

Name: Crispy Fish with Sweet and Sour Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by evelynathens

"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."

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photo by under12parsecs

Ready In:: 25mins
Ingredients:: 17
Serves:: 4

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

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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Reviews

Ohhhhh this is so good! DH is constantly begging for fried fish when we have fresh caught halibut and he is ALWAYS wanting oriental-type food, so this was perfect when he came home with a fresh batch of fish! The flavors of the sweet and sour sauce are spot-on and the batter for the fish is light and crispy. I did dredge the fish first in flour, then the batter and then panko breadcrumbs because DH likes fish extra crispy. I didn't get a good photo of the sauce, so all you see is fish...

under12parsecs