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Asian Hot & Sour Fish

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for the fish & batter
1 1/2 lbs tilapia fillets, cut into 1 inch cubes
3 tablespoons cornstarch
1 cup all purpose flour
3 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
32 oz vegetable oil for frying
for the sauce
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 cup pineapple juice
6 tablespoons sugar
1/4 cup rice wine vinegar
1 teaspoon Tabasco® sauce
pinch of salt
1 teaspoon ground ginger
4 tablespoons sweet Thai chili sauce
1 teaspoon lemon juice
1 teaspoon lemon zest

1. Toss fish pieces with 3 tablespoons cornstarch to coat. Mix the
flour, 3tablespoons oil, baking powder and 1/2 teaspoon salt in a bowl
and then gradually add the water, whisking until the batter is well
incorporated and smooth. Pour the batter over the fish and stir to
coat. Allow to stand for 15 minutes at room temperature. Then fry fish
in vegetable oil heated to 375°F for about 4 minutes. Drain on paper
towels.

2. To make the sauce, mix the vinegar and cornstarch together and set
aside. Add all other ingredients to a saucepan and heat through. Add
the vinegar mixture to the saucepan and stir until thickened. Serve
immediately over the fried fish and rice.

Yield: 4


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