Crispy Fish With Sweet-And-Sour Sauce
By á-174942
Ingredients
- 1 pound sea bass fillets cut 3/4"-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 cup pineapple juice
- 6 tablespoons sugar
- 1/4 cup red wine vinegar
- 1/4 teaspoon hot pepper sauce (such as Tabasco sauce)
- 1/8 teaspoon salt
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon grated lemon peel
- 1 red bell pepper cut into
- matchstick-size strips
- 4 cups vegetable oil for deep frying
Details
Servings 4
Preparation
Step 1
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.
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