Recipe by evelyn/athens
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.
Top Review by under12parsecs
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...
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
- 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 See How It's Made
- 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.