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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea bass fillet	1		cut	25.2167	0.0	5.61	0.1417
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
purpose flour	1	cup		25.2167	0.0	5.61	0.1417
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
pineapple chunk juice	1	can		25.2167	0.0	5.61	0.1417
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
pepper sauce	1/4	teaspoon		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
ginger	1	teaspoon	grated peeled	1.6	0.3554	0.0364	0.015
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
red bell pepper	1		cut	25.2167	0.0	5.61	0.1417
vegetable oil	4	cups		468.92800000000005	0.0	0.0	54.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.