An easy, delicious meal either piled high on a plate and covered with sauce or served on warm rice.
INGREDIENTS
- 1/2 packet Crispy Batter (or use Tasty Tempura Batter for gluten free alternative).
- 500g firm, fresh Hoki fillet (or choice of fish or protein) chopped into bite-size portions
- 3 tablespoons cornflour
- 1 cup all-purpose flour (use GF as required)
- 1 cup pineapple juice
- 4 tablespoons orange juice
- 3 tablespoons raw sugar
- 1/3 cup red wine vinegar
- 1/4 teaspoon hot chilli pepper sauce, such as Tabasco (optional)
- 1 red bell pepper, cut into matchstick-size strips
- Pinch salt
- 1 teaspoon peeled, grated fresh ginger
- 1 teaspoon lemon zest
- 4 tablespoons vegetable oil
- 4 cups vegetable oil (for deep frying)
- Sliced spring onion
- Sesame seeds
INSTRUCTIONS
- Place 2 tablespoons of cornflour into a bowl and lightly cover the fish bites, ensuring they get an even coating.
- Mix your choice of Fogdog batter to packet instructions. Add the fish to the batter bowl and stir to coat. Let stand for 15 minutes.
- Whisk remaining 1 tablespoon cornflour, pineapple and orange juices, sugar, vinegar, hot pepper sauce, and a pinch of salt in a small bowl.
- Heat a few tablespoons of oil in a medium skillet over medium-high heat. Add ginger and lemon zest and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through for another 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly for about 1 minute. Set aside and briefly heat through again when ready to serve.
- Heat 4 cups oil in a wok or deep saucepan to 180°C. Add batter-coated fish bites to oil in batches and fry until crisp and golden, about 4 minutes.
- Using a slotted spoon, transfer fish to a paper towel-lined dish to drain excess oil.
- Arrange fish on a platter or in a bowl over rice. Drizzle with sauce and garnish with sliced spring onion and toasted sesame seeds.