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Crispy Sweet-and-Sour Fish
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1 pound sea bass fillets, cut into
3/4-inch-wide slices
3 tablespoons cornstarch
1 cup 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 Tabasco
1/8 teaspoon salt
1 teaspoon grated fresh gingerroot
1 teaspoon grated lemon zest
1 red bell pepper, cut into matchsticks
4 cups vegetable oil
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 a 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, Tabasco and 1/8 teaspoon salt
in small bowl to blend.
Heat 1 tablespoon
oil in heavy medium skillet. Add ginger and lemon zest
and stir-fry until fragrant, 30
seconds. Add bell pepper and stir-fry just to
heat through, 30 seconds. Add pineapple
juice mixture and cook until sauce
is thick and clear, stirring constantly, about 1
minute.
Heat 4 cups vegetable oil in wok or deep saucepan to 375 degrees F. Add
the batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4
minutes. Using a slotted spoon, transfer fish to paper-towel-lined platter and drain.
Reheat oil if necessary between batches. Arrange fish on serving platter. Reheat sauce
briefly. Spoon over fish and serve with hot rice. Serves 4.
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