-
1
To make the fish: Score each side of the fish with 3 diagonal cuts.
-
2
Put the fish in shallow dish and pour over the rice wine.
-
3
Using your hands, rub the ginger all over the fish, pressing some of it into the cuts.
-
4
Set aside for 10 minutes, turning once.
-
5
Meanwhile, fill a fryer with oil and preheat to 370 degrees F.
-
6
Put the flour in a dish and season the flour with salt and pepper, to taste.
-
7
Whisk together the eggs in a shallow bowl.
-
8
Remove the fish from the wine and dredge both sides in the rice flour, shaking off any excess.
-
9
Dip both sides of the fish in the egg and dredge again in the flour.
-
10
Holding the fish by the tail, gently lower the fish into the hot oil and cook until golden brown and cooked through, about 10 minutes.
-
11
Drain on a paper towel-lined plate and transfer to a large serving platter.
-
12
Set aside in a warm spot while you make the sauce.
-
13
To make the sauce: Heat the oil in a large wok over high heat.
-
14
Add the garlic and cook, stirring, until golden brown, about 1 minute.
-
15
Add the ginger and star anise and cook, stirring, until fragrant, about 30 seconds.
-
16
Add the onion and cook, stirring, until somewhat soft, about 2 minutes.
-
17
Add the carrots and pepper and cook, stirring, until crisp-tender, about 3 minutes more.
-
18
Pour in the chicken stock and bring to a boil.
-
19
Add the brown sugar, vinegar, soy sauce, chili sauce, and pineapple and stir to combine.
-
20
Return the sauce to a boil.
-
21
Meanwhile, whisk together the cornstarch and water in a small bowl.
-
22
Whisk the cornstarch mixture into the sauce and return to a boil while whisking.
-
23
Boil until thickened.
-
24
Season the sauce with salt and pepper, to taste.
-
25
Remove from the heat and stir in the green onions.
-
26
Pour the sauce over fish and serve immediately.
