1. Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. 2. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. 3. gradually add water, whisking until batter is smooth. 4. Pour batter over fish and stir to coat. 5. Let stand 15 minutes. 6. Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. 7. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. 8. Add garlic and stir for about 30 seconds, until fragrant. 9. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove. 10. Add bell pepper and stir-fry just to heat through, about 30 seconds. 11. Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute. 12. Heat 4 cups oil in wok or deep medium saucepan to 375°F. 13. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. 14. Using slotted spoon, transfer fish to paper towel-lined dish and drain. 15. Reheat oil if necessary between batches. 16. Arrange fish on platter. 17. Reheat sauce briefly, spoon over fish and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
