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1
Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat.
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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.
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4
Pour batter over fish and stir to coat.
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5
Let stand 15 minutes.
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6
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend.
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7
Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat.
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8
Add garlic and stir for about 30 seconds, until fragrant.
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9
Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds, remove and discard garlic clove.
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10
Add bell pepper and stir-fry just to heat through, about 30 seconds.
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11
Add pineapple juice mixture and pineapple chunks and cook until sauce is thick and clear, stirring constantly, about 1 minute.
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12
Heat 4 cups oil in wok or deep medium saucepan to 375u00b0F.
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13
Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes.
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14
Using slotted spoon, transfer fish to paper towel-lined dish and drain.
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15
Reheat oil if necessary between batches.
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16
Arrange fish on platter.
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17
Reheat sauce briefly, spoon over fish and serve.
