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Ingredientes
- 1 lb sea bass fillets cut into 3/4-inch-wide slices
- 3 Tbsp. cornstarch
- 1 c. all purpose flour
- 4 Tbsp. vegetable oil
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. water
- 1 c. pineapple juice
- 6 Tbsp. sugar
- 1/4 c. red wine vinegar
- 1/4 tsp warm pepper sauce (such as Tabasco)
- 1/8 tsp salt
- 1 tsp grated peeled fresh ginger
- 1 tsp grated lemon peel
- 1 x red bell pepper cut into matchstick-size strips
- 4 c. vegetable oil (for deep frying)
Direcciones
- Toss fish pcs with 2 Tbsp. cornstarch in medium bowl to coat.
- Mix flour, 3 Tbsp. oil, baking pwdr and 1/2 tsp. salt in small
- bowl. gradually add in water, whisking till batter is smooth. Pour batter over fish and stir to coat. Let stand 15 min.
- Whisk remaining 1 Tbsp. cornstarch, pineapple juice, sugar, vinegar, warm pepper sauce and 1/8 tsp. salt in small bowl to blend. Heat remaining 1 Tbsp. oil in heavy medium skillet over medium-high heat.
- Add in ginger and lemon peel and stir-fry till fragrant, about 30 seconds.
- Add in bell pepper and stir-fry just to heat through, about 30 seconds. Add in pineapple juice mix and cook till sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 c. oil in wok or possibly deep medium saucepan to 375F. Add in batter-coated
- fish pcs to oil in batches and fry till crisp and golden brown, about 4 min. 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.
- Serves 4.
